4a servings
Ingredients:
5 tbsp fat free plain greek yogurt
1 tbsp cilantro, chopped
8 rings pickled banana peppers, diced
2 medium green onion, sliced
1 tsp lime zest
1/2 tsp table salt
1/2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
2 cans albicore tuna in water, drained
50 gm tex mex light cheese
4 joseph's bakery pitas
Directions:
In a medium bowl, whisk together the yogurt, cilantro, banana peppers, green onion, lime zest, salt, chili, garlic and onion powder.
Add the drained tuna and mix until evenly combined.
Add 1/4 the tuna mixture to half a low point pita. Sprinkle with 1/4 the cheese. Fold in half. Repeat with the other 2.
Heat a lightly sprayed skillet to medium heat. When skillet is hot, cook each quesadilla for 2-3 minutes per side until it is golden brown and the cheese is melted. Or you can lightly spray and air fry at 390F for 5 minutes or until golden brown and the cheese is melted.
Suggested Serving: Serve with salsa.
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