Cheesy Tuna Tortilla Melts Recipe

Name: Cheesy Tuna Tortilla Melts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 1 or more
Ingredients: Flour Tortillas; Solid White Tuna Packed In Water; 1/2 cup salsa; Monterey Jack Cheese; 2 tablespoons chopped fresh cilantro; Vegetable Oil; 1/2 cup chopped onion; Garlic Cloves; 1 teaspoon chili powder; Smoked Paprika; Red Pepper Flakes; All Purpose Flour; Carnation Evaporated Milk; 2 tablespoons chopped green onions

Craving a quick and easy dinner that's bursting with flavor? These Cheesy Tuna Tortilla Melts are your answer! Canned tuna gets a gourmet upgrade with creamy cheese, zesty salsa, and a spicy chili sauce bake. Ready in under 30 minutes, this recipe is perfect for busy weeknights. Get ready for a flavor explosion!

Prep Time 15 mins

Cook Time 10 mins

Calories 806.5 kcal

Protein 86g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cheesy Tuna Tortilla Melts

Flour Tortillas
Solid White Tuna Packed In Water
1/2 cup salsa
Monterey Jack Cheese
2 tablespoons chopped fresh cilantro
Vegetable Oil
1/2 cup chopped onion
Garlic Cloves
1 teaspoon chili powder
Smoked Paprika
Red Pepper Flakes
All Purpose Flour
Carnation Evaporated Milk
2 tablespoons chopped green onions

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How to Make Cheesy Tuna Tortilla Melts

Preheat oven to 375°F (190°C). Grease an 8x8-inch baking dish.
Lay out 6 large flour tortillas on a flat surface.
**Prepare the Tuna Filling:**
In a medium bowl, combine 2 (5 ounce) cans tuna (drained), 1 cup shredded cheddar cheese, 1/2 cup salsa, 1/4 cup mayonnaise, and 1/4 teaspoon black pepper.
Place about 1/2 cup of the tuna mixture in the center of each tortilla.
Fold the top and bottom of each tortilla over the filling, then roll up from the open end. Place the rolled tortillas, seam-side down, in the prepared baking dish.
**Prepare the Chili Sauce:**
Heat 1 tablespoon olive oil in a large saucepan over medium heat.
Add 1/2 cup chopped onion and 2 cloves minced garlic. Cook for 2-3 minutes, until softened.
Stir in 1 (10 ounce) can diced tomatoes and green chilies (undrained), 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon cayenne pepper (optional).
Cook for 3 minutes, stirring frequently.
Add 1/2 cup evaporated milk. Bring to a simmer, then reduce heat and cook until slightly thickened, about 3-5 minutes.
Pour the chili sauce evenly over the rolled tortillas in the baking dish.
Sprinkle the remaining 1/4 cup shredded cheddar cheese over the top.
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the tortillas are heated through.
Remove from oven and garnish with 2 tablespoons chopped fresh cilantro and 2 tablespoons chopped green onions.
Let stand for 5 minutes before serving.
Serve with store-bought guacamole and your favorite vegetables for a complete and satisfying meal! The chili sauce can be made ahead of time and refrigerated.