Zucchini and Tuna Quesadillas

Name: Zucchini and Tuna Quesadillas
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp olive oil; 6 slices monterey jack pepper cheese; 4 pesto garlic tortillas; 59 milliliters roasted red pepper pesto; 4 servings salt and pepper; 170 grams tuna , drained (the flavour requested is dill & lemon, but any other flavour is fine); 473 milliliters zucchini , grated

You can never have too many hor d'oeuvre recipes, so give Zucchini and Tuna Quesadillas a try. One portion of this dish contains roughly 24g of protein, 20g of fat, and a total of 288 calories. This gluten free, primal, fodmap friendly, and pescatarian recipe serves 4. This recipe is typical of Mexican cuisine. A mixture of olive oil, monterey jack pepper cheese, pesto garlic tortillas, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert.

Ingredients

Servings:

1Tbsp

olive oil 6slices

monterey jack pepper cheese 4

pesto garlic tortillas 59milliliters

roasted red pepper pesto 4servings

salt and pepper 170grams

tuna , drained (the flavour requested is dill & lemon, but any other flavour is fine)473milliliters

zucchini , grated

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Concha y Toro Marques de Casa Concha Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.