Ingredients
2 tortillas
~3 knife spreads of cream cheese
1 Cann of tuna (in water, cheap stuff works)
Mozzarella cheese
2 tablespoons of diced
3 torn up slices
2 tablespoons diced onion
1 diced tomato
1 tablespoon diced celery
2 tablespoons mayonnaise
2 tablespoons butter
Garlic salt
Preparation
Drain and empty the can of tuna into a medium sized bowl, break up if necessary. Add the mayonnaise, onions, celery, tomato and anything else you can think of. Mix thoroughly and place aside.
Spread cream cheese across tortilla, then strategically place the torn pieces of mozze around the edges, creating a perimeter to hold in the melted goodness.
Scoop the filling into the center of the tortilla, smooth out and cover. Spread butter onto both sides of tortilla, more on the first side to cook.
Heat stove to medium, throw quesadilla onto pan or grill, I like to turn it over so the cream cheese side is above (another “melting perimeter” precaution). It’s unnecessary to cover, but if you prefer a softer quesadilla, you may. (Carefully) flip when you choose, then sprinkle a bit of garlic salt on top and enjoy.
