In the pantry 

• 2 (120 g) cans tuna, drained -- solid pack tuna is best, again with the runny and flaked
• 1⁄4 cup mayonnaise (or less - else runny)
• 1⁄4 cup prepared chunky salsa (or make some)
• 6 8-inch flour tortillas
• 3⁄4 cup shredded cheddar cheese (about 3 oz) directions 

Combine tuna, mayo and salsa. 

Spread 3 tortillas with the tuna mixture, top with cheese and cover with remaining tortillas. 

Lightly grease a non stick skillet, add the quesadillas, one at a time and cook until lightly browned. 

Turn and cook until cheese has melted.