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Ingredients
  • 2 (6-ounce or 170-gram) cans flaked tuna in water, drained well
  • ⅓ cup chopped kosher dill pickle (chopped small), about 1 small to medium pickle
  • 3 tablespoons mayonnaise
  • pinch salt
  • pinch freshly ground black pepper
  • 3 tablespoons chopped fresh chives
  • ½ teaspoon ground cayenne pepper
  • 1.5 cups shredded Monterey Jack cheese, divided (about 6 ounces)
  • 1.5 cups shredded mild cheddar cheese, divided (about 6 ounces)
  • 1 (40-gram) bag kettle salt & vinegar potato chips, about 1 small bag
  • 6 flour tortillas, each about 7 to 8 inches in diameter
  • 3 tablespoons olive oil or vegetable oil, for pan frying the quesadillas
Steps
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