MAKE THE QUESADILLAS

• Cut the avocado in half, remove the pit and scoop the flesh into a bowl. Use the back of a fork to roughly mash the avocado.
• Place a tortilla on a cutting board and mound 1/3 cup of pepper jack cheese onto it, spreading it out to within half an inch of the edge of the tortilla.
• Top with half of the avocado mixture and gently spread it out over the cheese.
• Spoon half of the prepared tuna salad over the avocado. Top with half of the cheddar cheese and top with another flour tortilla. Assemble the second quesadilla in the same manner.
• Spray a large skillet with vegetable spray and place it over medium heat on the stove. Place one hand on top of a tuna quesadilla and carefully slide a wide spatula underneath it. Carefully transfer the quesadilla to the skillet and cook until the bottom of the tortilla begins to brown and crisp and the cheese starts to melt, 3-4 minutes.
• Use a large spatula to carefully slip under the quesadilla. Place your hand on top of the quesadilla and in one quick movement, flip the quesadilla in the pan. Cook until the bottom of the quesadilla is crisped and browned and the cheese is melty. Remove from the heat.
• Transfer quesadilla to a cutting board and let it rest for a minute before cutting into it. Use a large chef's knife to cut into 4 equal pieces -- not sawing the quesadilla -- but setting the sharp blade across the quesadilla and pressing from the tip to the hilt, until it splits. If anything oozes out, nudge it back in with a spoon (or your finger).
• Serve with pico de gallo or fresh salsa