Prevent your screen from going dark
Makes 4 Servings 1x
Time 20 Minutes
1. Heat the oven to 425°F. Grease a large rimmed baking sheet with 2 tablespoons of the oil.
2. Put one or more chile and a little of the adobo in a medium bowl with the mayonnaise. Stir with a fork, mashing the chile until the color is uniform and few big bits remain. Add the tuna and scallions and stir to combine. Taste and add salt and pepper and more adobo if you’d like.
3. Put the greased pan in the oven to heat while you assemble the quesadillas. Spread 4 tortillas out on a work surface, divide the tuna salad among them, and spread it almost to the edges. Top each tortilla with a quarter of the cheese and close the quesadillas with another tortilla. Press gently and smear the remaining oil on the tops.
4. Carefully remove the baking sheet from the oven and use a spatula to transfer each quesadilla to pan. Bake until the bottom tortilla is golden and crisp, and the cheese is beginning melt, 5 to 10 minutes. Press down on the tops of the quesadillas with the spatula and turn them. (The trick is to hold them up high enough to clear the baking sheet and don’t hesitate while flipping.)
5. Continue baking until the cheese is as melted as you want it, 3 to 5 more minutes. Remove the pan from the oven. Let the quesadillas rest for a couple minutes before transferring to a board to cut in wedges. Garnish with some chopped cilantro and serve with salsa.
—Recipe developed by Kerri Conan