Potato and Tuna Quesadillas

Name: Potato and Tuna Quesadillas
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 4 cans tuna in water; 2 cups mashed potatoes (about 475 grams); 2.2 pounds corn tortillas (about 1 kilogram), freshly made or store-bought; 1 head lettuce, finely chopped, washed, and dried; 1/3 cup pickled onion (see my recipe) plus a small piece, chopped; As needed, thick sour cream; As needed, crumbled queso fresco; Salsas to taste: red salsa, green salsa, aioli with chili powder, chipotle mayo; As needed, vegetable oil; 2 tomatoes, finely chopped; 3 cloves garlic, pressed

María Carmen @cook_2662513

Mexico

During Holy Week, we avoid eating meat. These quesadillas are an excellent option.

María Carmen @cook_2662513

Mexico

During Holy Week, we avoid eating meat. These quesadillas are an excellent option.

Saved

Ingredients

60 minutes

Serves 4 servings

4 canstuna in water
2 cupsmashed potatoes (about 475 grams)
2.2 poundscorn tortillas (about 1 kilogram), freshly made or store-bought
1 headlettuce, finely chopped, washed, and dried
1/3 cuppickled onion (see my recipe) plus a small piece, chopped
As needed, thick sour cream
As needed, crumbled queso fresco
Salsas to taste: red salsa, green salsa, aioli with chili powder, chipotle mayo
As needed, vegetable oil
2tomatoes, finely chopped
3 clovesgarlic, pressed

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Steps

60 minutes

1

I made mashed potatoes yesterday and had some left over, so I’m using that. If you don’t have any, make your favorite mashed potatoes—just make sure they’re flavorful.
2

In a skillet, heat the oil and add the chopped onion. When it starts to sizzle, add the garlic and cook for a couple of minutes. Add the finely chopped tomatoes and cook everything for about 10 minutes. Add the well-drained tuna, mix, and cook so everything combines. Now add the mashed potatoes and mix again.
3

Start filling the tortillas with the mixture. Use toothpicks to keep them closed.
4

Once the quesadillas are assembled, arrange them on a plate.
5

Heat enough oil and fry the quesadillas until golden. Drain and place on paper towels.
6

Serve on a bed of lettuce, 3 or 4 quesadillas per person.
7

Place the queso fresco, pickled onion, and sour cream in small dishes.
8

Serve the salsas in bowls so everyone can add what they like.
9

You can serve with refried beans or rice.
10

Enjoy!