Directions:

• Thaw tortillas at room temperature overnight. Proper thawing will aid in handling the product without breaking and cracking.
• Line sheet pan with parchment paper and spray with pan release.
• Preheat oven to 400° F.
• Weigh then rinse green onions under running water. Drain well in a colander. Finely chop. Hold refrigerated until ready to use.
• Rinse cilantro under running water and drain in a colander. Further dry cilantro by rolling in a disposable paper towel.
• Cut away thick stems of cilantro bunch, then finely chop. Hold refrigerated until ready to use.
• Remove chipotle peppers from can and finely chop. Return chopped peppers to sauce and stir to re-combine.
• Combine Greek yogurt, mayonnaise, green onions, cilantro, and chipotles in adobo in a large bowl. Add undrained tuna and using fresh gloves, crumble into small pieces. Mix gently until all ingredients are combined.
• Assemble quesadillas. Top half of each tortilla with 2 oz tuna salad using a no. 12 disher. Fold over tortilla and pull back to spread tuna salad to cover one half of tortilla. Top with 1 oz cheddar cheese using 2 oz spoodle. Fold in half. Place on pre
• Bake at 400° F for 6-7 minutes until heated through and cheese is melted.