Apricot Tuna Quesadilla

You will need:

• a 5 oz can of tuna (I prefer solid white albacore)
• flour tortillas
• prepared black beans
• apricot jelly
• salt and pepper
• mayonnaise or extra virgin olive oil
• ground cumin
• shredded cheddar or monterey jack cheese

In a large bowl, place entire can of tuna (open and drain it first Jim) with half a cup of black beans, 6 tablespoons of apricot jelly and 2 tablespoons of mayonnaise or olive oil if you prefer. 

Dash about half a teaspoon of cumin and salt and pepper to taste. You can also add some cayenne pepper or your favorite hot sauce. Probably not sriracha for this, you want more of a tapatío flavour.

Mix it all up with a spoon and set it aside. Then get a frying pan on a stove on medium heat and melt a sliver of butter. Place one tortilla on the heated pan and sprinkle cheese on top. How much cheese you add depends on how fat you want to get.

After you've added cheese, scoop about a large ice cream scoop of the tuna mix onto the tortilla and spread it around evenly. Heat until the cheese is melted and the tortilla underneath is lightly browned. Note* You may have to adjust your stove temperature accordingly.

Now put the quesadilla on a plate, fold it in half and cut into thirds. Enjoy with some sour cream or guacamole.