Pollock Quesadillas With Pineapple Salsa Recipe

ingredients

1 pound pollock fillets, thawed if necessary
1 tablespoon cracked black pepper
2 ounces canola oil, divided
1 package (12 ounce size) pepper jack or Monterey jack cheese, grated
1/2 red bell pepper, cut in strips
1/2 green bell pepper, cut in strips
1 medium red onion, cut in strips
6 flour tortillas (12-inch size)
1 1/2 cup salsa
3/4 cup pineapple chunks
2 1/2 teaspoons fresh cilantro, chopped fine
salt and pepper, to taste

directions

Mix salsa, pineapple chunks and 1/2 teaspoon cilantro together. Taste, adding salt and pepper as needed. Refrigerate.

Preheat oven to 450 degrees F. Mix 1 ounce oil, the cracked pepper and a pinch of salt in a bowl. Add the pollock fillets and toss to coat.

Heat an oven-proof saute pan. Sear the pollock fillets in the hot saute pan for 30 seconds on each side. Place the entire pan in the oven and cook for 10 minutes. Remove pan from the oven. Flake fillets into a large bowl.

Return the saute pan to the stove. Add bell pepper and onion strips. Cook over medium-high heat until lightly browned.

Place pepper and onion strips in a bowl with pollock flakes. Add remaining cilantro and mix well, adding salt and pepper to taste.

The tortillas will be folded over. With this in mind, sprinkle 2 ounces of cheese onto the lower half of each tortilla. Top with 2-3 ounces of pollock and pepper mixture.

Fold over tortillas and fry in the remaining oil until the cheese melts and the tortilla is crisp on both sides, turning once.

To serve, cut each quesadilla into 3 wedges and place on a plate with 3/4 cup of chilled salsa mixture.

nutrition data

Nutritional data has not been calculated yet.