Cabbage Tuna Quesadillas

Instructions

1. In a large bowl, mix the drained tuna, finely shredded white and red cabbage, cottage cheese, diced eggs, chopped garlic, jalapenos, and salt and pepper to taste. Mix well.
2. Lay out half of the tortillas on a flat surface. Sprinkle a layer of grated cheese on each tortilla, then evenly distribute the tuna-cabbage-cottage cheese-egg-garlic mixture on top. Add another layer of cheese (this helps everything to stick together) and top with the remaining tortillas.
3. Heat a large, non-stick pan or griddle over medium heat. Lightly brush with a little olive oil. Place a quesadilla in the pan and cook for about 2-3 minutes on each side, until the tortilla is crispy and golden brown and the cheese has melted. Repeat with the remaining quesadillas.
4. Cut the quesadillas into quarters. Serve hot, accompanied by salsa and Greek yogurt on the side, and optionally garnished with fresh cilantro leaves.
5. Prepping: Let the quesadillas cool completely before packaging them in airtight containers. Store in the refrigerator and reheat in a microwave or oven. For microwave reheating, consider wrapping them in a damp paper towel to prevent the tortillas from becoming too hard.