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.
• 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.
• Drain diced green chilies.
• Combine Greek yogurt, mayonnaise, green chilies (1 cup drained), cilantro, lime juice, and garlic powder in a large bowl. Add undrained tuna and using fresh gloves, crumble into small pieces. Mix gently until all ingredients are combined.
  CCP: Hold at 41° F or lower.
• Combine cheddar and mozzarella cheeses.
  CCP: Hold at 41° F or lower.
• Assemble quesadillas. Top half of each tortilla with 3.8 oz. of tuna and cheese mixture using a packed no. 10 disher. Spread tuna mixture to cover one half of tortilla. Fold in half. Place on prepared sheet pan. Spray tops of quesadillas with pan release.
• Bake at 400° F for 6-7 minutes.
  CCP: Heat to 135° F or higher.
  CCP: Hold for hot service at 135° F or higher.
• Serve with a 1 oz. spoodle of pico de gallo or salsa on the side.
  CCP: No bare hand contact with ready to eat food.