2 pouches hickory smoked tuna
3 oz softened cream cheese
1 c shredded colby jack cheese
1/4 c roasted red pepper-sliced into strips
1/4 c sliced green onion
4 large flour tortillas
Mix first 5 ingredients well.
Spread on tortilla to edges, then top with another tortilla.
Spray a skillet with nonstick vegetable spray, and heat to medium.
Place in skillet and cook for 3-4 minutes, or until bottom is golden brown.
Flip and repeat.
Cut into wedges.
3 oz softened cream cheese
1 c shredded colby jack cheese
1/4 c roasted red pepper-sliced into strips
1/4 c sliced green onion
4 large flour tortillas
Mix first 5 ingredients well.
Spread on tortilla to edges, then top with another tortilla.
Spray a skillet with nonstick vegetable spray, and heat to medium.
Place in skillet and cook for 3-4 minutes, or until bottom is golden brown.
Flip and repeat.
Cut into wedges.
