Ingredients:
3 lbs. DFS cod fillets or chunks
4 DFS red or green sweet peppers
4 DFS onions
12 Mexican Originals flour tortillas (9" size)
DFS Cajun spice
1/2 cup DFS canola oil
24 oz. ComSource Monterey Jack cheese, shredded
Pace Think & Chunky Salsa
Directions:
1. Preheat oven to 375º. Wash, halve and core the peppers, slice the halves. Peel, halve and slice the onions. Sprinkle the fish with cajun spices, season to taste.
2. Heat oil in a frying pan, add the cod and saute over moderately high heat for 2-3 minutes. Flip cod, add peppers and onions, and sprinkle with additional Cajun spices. Cook, stirring vegetables, for several more minutes, until vegetables are done, and the fish is just cooked through. Remove from heat.
3. Lay out tortillas on baking sheets. Break fish up a little, and divide the cod, onion and pepper mixture among the 12 tortillas, arranging it to cover only half of each tortilla. Top fish mixture with cheese.
4. Bake open quesadillas until cheese has melted, and filling is quite hot. Remove from oven, and fold each tortilla over to enclose filling. To serve, cut each quesadilla in half, and serve with salsa.
Recipe provided by the Norwegian Seafood Export Council