Alaska Pollock Quesadilla

Quick Links:

Alaska Pollock Quesadilla

This simple interpretation appeals to all ages. Plate and serve with guacamole, sour cream and salsa.

Serves: 24


	Ingredients 6 lbs Alaska Pollock fillets, thawed if necessary 3/4 lb Chorizo or Mexican-style sausage, crumbled 2 cups onions, chopped 1 cup canned or fresh green chilies, diced 3 cups Monterey Jack cheese, shredded 24 flour tortillas, 9-inch diameter Guacamole, sour cream or salsa, if desired

Method

Cut fish into 1/2-inch slices; set aside. Cook sausage and onions until sausage is cooked; stir in fish and chilies; simmer 5 to 8 minutes; keep warm.

For each serving, spread 1/2 cup fish mixture over one half of tortilla; sprinkle with 1 oz of cheese and fold tortilla. Place in hot skillet and cook until lightly browned on both sides. Cut into thirds and place on serving dish. Serve with guacamole, sour cream and/or salsa, if desired.