Tuna & Cheese Quesadilla with Pico de Gallo

Sorry, folks, I've been a busy bee the past couple of ...months. One of you was kind enough to send me a nudge asking for more recipes, and I couldn't help but comply. The good news is I have moved out of the hood and into a swank new apartment near a glorious park with a wonderful new roommate who cooks as much as I do, and let me tell you, it's great to have a fellow foodie in the house! Oh the bouncing of ideas that goes on in here!

And so, I bring you another variation on one of my favorites, the tuna melt. This is what I came up with for dinner tonight after a nice little raid through the pantry and the fridge. Yes, there happened to be pico de gallo hanging out in the fridge, which my roomie made the other day. Her recipe consists of "some tomatoes, some onion, some cilantro, and lime juice." There you have it.

Tuna & Cheese Quesadilla

1 can of tuna, drained

2 tsp mayonnaise

1/3 cup cheddar, finely shredded (add some jack if you want)

1/4 cup panela

salt & pepper to taste

2 tsp butter, in 2 pieces

2 corn or flour tortillas

In a small bowl, stir the tuna, mayo, and cheeses. Melt half the butter in a smallish frying pan or skillet over low heat. As soon as it is liquefied, place one of the tortillas in the butter and spread the tuna mixture on the tortilla. Place the other tortilla on top. When the cheese looks melty, carefully lift the quesadilla out of the pan and toss in the other half of the butter and set the quesadilla back in it as soon as the butter is melted.

Turn the heat up closer to medium and cook until the cheese is completely melted and the tortilla is crispy and slightly browned. Top with sour cream and pico de gallo.