Cheesy Tuna Tortilla Melts
Ingredients
- 4 large flour tortillas (approx. 10”/23 cm)
- Filling:
- 2 cans (170 g each) Flaked White Tuna in Water, drained
- 3/4 cup (175 mL) salsa
- 1/2 cup (125 mL) Monterey Jack or Mozzarella cheese, grated
- 1/4 cup (50 mL) cilantro, chopped (optional)
- Sauce:
- 3 tbsp (45 mL) Vegetable Oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tbsp (15 mL) chili powder
- 1 tsp (5 mL) smoked paprika (optional)
- 1/4 tsp (1 mL) red pepper flakes (optional)
- 1 tbsp (15 mL) Robin Hood® All Purpose Flour
- 1 can (354 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 1/4 cup (50 mL) Monterey Jack or Mozzarella cheese, grated
- Garnish:
- 1/4 cup (50 mL) cilantro, chopped
- 3 green onions, chopped
Directions
Step 1:
Preheat oven to 375ºF (190ºC). Grease and 8” x 8” (2 L) baking dish.
Step 2:
Arrange tortillas on a flat surface.
Filling:
Step 3:
Combine ingredients for filling in a bowl. Place 1/2 cup (125 mL) filling in the centre of each tortilla. Fold top and bottom of tortilla over filling. Roll up tortilla from open end and place in prepared dish, seam side down.
Sauce:
Step 4:
Heat oil in large saucepan on medium heat. Add onion and garlic and gently cook for 2-3 minutes until tender. Add next 4 ingredients. Cook for 3 minutes, stirring often. Add evaporated milk, bring to a boil, lower heat and cook until thickened, 3-5 minutes. Pour over tortillas. Sprinkle with remaining cheese.
Step 5:
Bake in preheated oven 20-25 minutes, until bubbling. Remove and sprinkle with cilantro and green onions. Let sit 5 minutes before serving.
Tips
Use Part Skim Mozzarella cheese as a healthier option.
Sauce can be made a day ahead and refrigerated until ready to use.
Serve with store bought guacamole and your favourite vegetables.