|340 g||tuna — tinned, shredded|
|1 cup||cheddar cheese — grated|
|1/2 Tbs||fresh chillies — 573|
|1/2||onion — finely chopped|
|1/2||red chilli — finely chopped|
|1/2 tsp||paprika — smoked|
|1/2||green pepper — or red, finely diced|
|1/2 Tbs||tomato paste|
|salt and freshly ground black pepper|
|250 g||tomatoes — diced|
For the salsa: heat oil in a pot over medium heat. Add the onion and cook, stirring, for 5 minutes or until glossy. Add chili, paprika and pepper. Cook for 2 minutes or until tender. Stir in the tomato paste and tomatoes.
Reduce the heat and cook until it thickens.
For the quesadillas, in a small bowl, combine tuna, mayonnaise and salsa.
Evenly spread three tortillas with tuna mixture and top with cheese and the remaining tortillas.
In a big enough pan cook the quesadillas one at a time, turning once, until lightly golden and cheese is melted.
Cut into triangles and serve with chopped lettuce and extra salsa.
Recipe reprinted with permission of Lucky Star.