Tuna Melt Quesadilla

INGREDIENTS

• 2 (6oz) cans chunked tuna in water, drained well
• ⅓ cup dill pickle finely chopped
• 3 tbsp mayonnaise
• ½ tsp salt
• ½ tsp black pepper
• 3 tbsp green onions chopped
• ½ tsp cayenne pepper
• 1 ½ cups Monterey Jack cheese shredded (divided)
• 1 ½ cups mild cheddar cheese shredded (divided)
• 1 small bag kettle potato chips (your flavor preference)
• 6 flour tortillas 7 to 8 inches in diameter
• 3 tbsp olive oil for pan frying

DIRECTIONS

1. Preheat your oven to 200°F to keep cooked quesadillas warm while you finish the rest.
2. In a medium bowl, mix together tuna, dill pickle, mayonnaise, salt, pepper, green onions, and cayenne pepper until well combined.
3. Place tortillas on a flat surface.
4. Sprinkle half of the Monterey Jack and cheddar cheese (¾ cup each) over one half of each tortilla.
5. Spread about ⅓ cup of tuna mixture over the cheese.
6. Top with the remaining shredded cheeses (¾ cup each).
7. Crush potato chips slightly and sprinkle over the filling.
8. Fold tortillas in half to form half-moon shapes.
9. Heat 1 tablespoon oil in a large non-stick skillet over medium-low heat.
10. Place two quesadillas in the pan and cook for 2 minutes per side, or until golden brown and crispy with melted cheese inside.
11. Transfer cooked quesadillas to a sheet pan and keep warm in the oven.
12. Repeat with remaining quesadillas, adding oil as needed.
13. Cut each quesadilla in half, yielding 12 wedges total. Serve warm with your favorite dipping sauce like ranch, salsa, or spicy mayo.