Fish Quesadillas
These fish quesadillas are a tasty mixture of your favorite fish, corn, roasted red peppers, garlic, and melted cheese wrapped in a warm, golden tortilla. It's all made in one pan in less than 30 minutes.
Servings: 4 servings
Ingredients
- 1 pound boneless, skinless fish fillets
- kosher salt
- black pepper
- 4 Tablespoons avocado or vegetable oil, divided
- 8 ounces Mexican Style or Monterey Jack cheese, shredded (2 cups)
- ½ cup fresh or frozen corn kernels
- ½ cup roasted red peppers
- 1 Tablespoon pickled jalapenos, diced
- 4 green onions, diced
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- 4 10-inch flour tortillas
- sour cream, optional
- salsa, optional
Instructions
- Pat the fish fillets dry with a paper towel and cut into 1-inch pieces. Place in a bowl and season with ¾ teaspoon salt and ¼ teaspoon black pepper
- Add 1 Tablespoon oil to a extra large (14-inch) skillet over medium heat. Add fish and cook, without stirring, about 2 minutes. Stir and continue to cook until fish is cooked through, 2 minutes longer.
- Transfer fish to a large bowl and stir to combine with shredded cheese, corn, roasted red peppers, jalapeños, green onions, oregano, and paprika. Taste and season with more salt is desired.
- Brush one side of each tortilla with 2 teaspoons mayonnaise.
- Heat 1 Tablespoons oil in skillet over medium heat until shimmering. (Don't try to speed up the process and cook on medium-high or it will burn!) Place one tortilla in skillet. Spread 1 heaping cup fish mixture over half of then tortilla, leaving ½-inch border at edge.
- Fold tortilla over filling, pressing firmly to seal. and cook until browned and cheese has melted, about 2 minutes per side. Transfer to cutting board. Repeat with remaining 1 tablespoon oil and remaining 3 quesadillas.
- Cut into wedges and serve with sour cream and your favorite kind of salsa.
