• 1 can (5 ounce) tuna in water, drained
• 1/2 cup corn kernels (fresh, cooked, or frozen)
• 1/2 cup bell pepper, seeded and diced (about 3/4 a small pepper)
• 1/2 cup cheese, shredded (try cheddar or mozzarella)
• 4 8-inch flour tortillas

1. In a bowl, mix together tuna, corn, bell pepper and cheese.

2. Spread 1/4 of the filling over half of each tortilla. Fold tortilla in half over the filling.

3. Heat each quesadilla in a skillet over medium heat until the cheese is melting.

4. Turn the quesadilla over and cook for an additional 30 seconds to 1 minute.

Refrigerate leftovers within 2 hours.