Tuna Quesadilla

Ingredients:

• 2 small cans tuna, drained and flaked
• 1/2 pieces of  finely chopped onion
• 1 cup of peas
• 1 piece of  zucchini
• 1 piece of green chili (removed the seeds and finely chopped)
• 1 piece of lemon
• 2 pieces of green onions, finely chopped
• 2 cups of grated cheddar cheese
• 2-3 pieces of potatoes
• 2-3 pieces of garlic cloves
• 3 tablespoons of olive oil
• 4-5 tablespoons of milk kefir
• 5-7 pieces of button mushrooms, chopped
• Handful of finely shredded mint leaves
• Flour tortillas
• Salt and pepper to taste

Procedures:

1. In a pot, boil 2-3 cups of water.
2. Cook the potatoes until they are soft. Drain the water and slightly mash the potatoes. Set aside.
3. In a medium saucepan, cook green onions, chili, onions and garlic, about 4-6 minutes.
4. Add the mashed potatoes into the pan and mix thoroughly.
5. Add tuna, mint leaves, lemon juice, salt and pepper to the potato-onion mixture.
6. Add the fresh milk kefir. This will make the mixture looks creamy.
7. Meanwhile, microwave the peas, zucchini and mushroom about 4 minutes. Remember to add some water.
8. Add the cooked vegetables into the potato-onion-kefir mixture.
9. Cook for 1-2 minutes.
10. In another pan, heat olive oil to medium heat and pan fry the tortilla until brown.
11. Add the filing to tortilla.
12. Sprinkle cheese on top folding it up.