½ courgette, grated (squeeze in a muslin or tea towel to drain excess moisture)
¼ red pepper, de-seeded and finely diced
¼ green pepper, de-seeded and finely diced
75g cheddar cheese, grated
50g mozzarella cheese, finely diced or grated
1 tablespoon olive oil
Method
Spread the tomato purée evenly across one of the wraps and then sprinkle the tuna, sweetcorn, peas, courgette and peppers over the top
Sprinkle the cheeses evenly across all the filling and then place the second wrap on top
In a frying pan, heat the oil over a medium heat and then carefully place the quesadilla into it and allow it to cook for approximately 3 minutes
After 3 minutes, use a large dinner plate or spatula to carefully flip the quesadilla and then cook the other side for 2-3 minutes
Allow the quesadilla to cool and then cut it into wedges to serve. Please ensure that the quesadilla filling has cooled prior to serving as the centre will retain heat.
