Ingredients:
1 pouch Starkist Hickory Smoked Tuna
1-1/2 oz. cream cheese
1/2 cup Colby-Jack cheese blend, shredded
1/8 cup Roasted red pepper, cut into strips
1/8 cup thinly sliced green onions
2 whole wheat flour tortillas, burrito size

Directions: In a small bowl, mix the above ingredients, except tortillas until well blended. Spread tuna mixture on one tortilla shell to the edges. Top with the other tortilla shell. Spray a large skillet lightly with vegetable spray and heat. Brown the shell in the skillet until golden brown on each side, approximately 2-3 minutes each side. Cut shell into 8 wedges and serve.

Makes 2 servings or 8 appetizers.

**I heated the quesadilla in the microwave, on high, for 2 minutes 30 seconds, and it came out fine.

Recipe from the StarKist tuna pouch.