Quick and Spicy 10-Minute Tuna Melt Quesadilla With Sriracha Sauce

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Looking for a quick and tasty meal? This 10-minute tuna melt quesadilla with sriracha sauce is perfect for you. You can whip up this delicious dish in just 10 minutes, making it ideal for busy weeknights or quick lunches.

The recipe combines creamy tuna with melted cheese and a spicy kick from sriracha sauce. It’s easy to make and super filling. Pair it with a side salad or some avocado for a complete meal that’s ready in no time.

Exact Ingredients List

Here’s what you’ll need to make two tuna melt quesadillas:

• 2 tablespoons cream cheese
• 1 can tuna, drained
• 1 1/2 teaspoons sriracha sauce
• 1 garlic clove, minced
• 1/2 teaspoon dried basil
• 1/2 cup chopped spinach
• 2/3 cup shredded mozzarella cheese
• 2 tortillas

You might also want to have salt and black pepper on hand to adjust the seasoning to your taste.

These simple ingredients come together quickly to make a tasty meal. The cream cheese and tuna form the base, while the sriracha adds a spicy kick. Garlic and basil give extra flavor, and spinach adds some greens.

The mozzarella melts nicely, holding everything together in the crispy tortilla. You can find all these items at most grocery stores. Feel free to swap ingredients based on what you have in your kitchen!

Instructions

Mix cream cheese and sriracha in a bowl. Add drained tuna, chopped spinach, minced garlic, and dried basil. Stir well. Taste and season with salt and pepper if needed.

Lay a tortilla flat on your work surface. Spread half the tuna mixture on one side. Top with 1/3 cup mozzarella cheese. Fold the tortilla in half.

Heat a skillet over medium heat. Place the quesadilla in the pan. Cook for 2-3 minutes per side until golden brown and crispy. The cheese should be melty.

Repeat with the second tortilla and remaining ingredients. Cut each quesadilla into wedges.

Serve hot with a side salad or sliced avocado for a quick and tasty meal. Enjoy your spicy tuna melt quesadilla!

Possible Substitutes List & Recipe Variations

Want to switch things up? Here are some tasty swaps you can try:

• Replace tuna with canned chicken or salmon
• Swap mozzarella for cheddar or pepper jack cheese
• Use whole wheat or low-carb tortillas instead of regular ones
• Add diced bell peppers or onions for extra crunch

Try these fun variations:

• Mexican-style: Add taco seasoning and top with salsa and sour cream
• Greek-inspired: Mix in feta cheese and olives
• BBQ flavor: Use BBQ sauce instead of sriracha
• Veggie lovers: Double the spinach and add sliced tomatoes

You can also play with the heat level. For milder taste, use less sriracha. For extra spicy, add some diced jalapeños.

No cream cheese? Greek yogurt works as a tangy substitute. Out of spinach? Try kale or arugula instead.

Remember, quesadillas are super flexible. Feel free to get creative with what you have on hand. The key is melty cheese and crispy tortillas!

Tips, Tricks & Storing

For extra crunch, try adding diced bell peppers or celery to your tuna mixture. This gives a nice texture contrast to the creamy filling.

You can swap the mozzarella for cheddar or pepper jack cheese if you prefer. Experiment with different cheeses to find your favorite combo.

Don’t overstuff your quesadillas. A thin layer of filling spreads evenly and helps the tortilla crisp up nicely.

Got leftovers? Wrap cooled quesadillas in foil and store in the fridge for up to 2 days. Reheat in a skillet or toaster oven for best results.

Try making a big batch of the tuna filling on the weekend. Store it in an airtight container in the fridge. You’ll have quick lunches ready to go all week.

For a spicier kick, add extra sriracha or some diced jalapeños to your tuna mix. Adjust the heat level to your liking.

Serve your quesadillas with a side of salsa or guacamole for dipping. This adds freshness and makes the meal more filling.