ALASKA COD QUESADILLA
Quesadilla's are more than just cheese and tortillas! Try this cod-filled twist on the classic quesadilla. Bring in the buffalo sauce or fill it with a little hatch chile for spice!
Buffalo Alaska Cod Quesadilla
Servings: 8 Prep Time: 5 minutes Cook Time: 10 minutes
Author: Alaska Seafood Marketing Institute
Ingredients
- 8 Pacific Cod portions (6 oz portion) Popsie’s Wild Caught Alaska Pacific Cod
- Kosher salt and black pepper, to taste
- olive oil
- Lemon or lime wedges
- tomatoes
- flour or corn tortillas
- Monterey Jack cheese, shredded
- cilantro
- Salsas & Sauces, prepared Buffalo wing sauce, Ranch or Blue Cheese dressing, or prepared chiles Hatch Chile Store salsas & sauces
- 8 flour or corn tortillas, 10-in ea
- 4 cups Monterey Jack cheese, shredded
- 2 cups tomatoes, small dice
- 4 oz. Buffalo wing sauce, prepared
- 1 cup Ranch or Blue Cheese dressing, prepared
- 1/4 cup cilantro, fresh, leaves only, chopped
- 2 Tbs. + 2 tsp olive oil
Directions
Step 1: Prepare cod
Season and sauté cod fillets in 2 Tbsp. olive oil for 2 minutes. Carefully turn and cook for another 2 to 3 minutes until fish is opaque throughout. Remove from heat, flake each portion. Refrigerate until needed.Step 2: Assemble and serve
Lay 1 tortilla flat and build quesadilla on one half. Layer tortilla with ½ cup cheese, ¼ cup tomatoes, 3 oz. of prepared cod, and 3 tsp. Buffalo wing sauce. Fold in half and carefully lay on a hot, lightly oiled (2 tsp.) griddle. Cook until bottom is light brown. Carefully turn and cook until cheese is melted and second side of quesadilla is lightly browned. Remove from heat and cut into 4 wedges. Plate and drizzle with Ranch or Blue Cheese dressing or your favorite Hatch Chile sauce or salsa. Serve 2 Tbsp. of chosen dressing in small cup. Sprinkle with chopped cilantro.Step 3:
Alternative Serving Suggestions
- Cut fillets into finger size pieces. Dip in house batter and fry. Drain. Toss fingers in Buffalo wing sauce. Serve with celery and Ranch dressing for Buffalo “fins.”
- Bread and fry cod pieces. Place on toasted mini hamburger bun that has been spread with Buffalo wing sauce on both sides. Serve with Blue Cheese dressing for dipping.
- Mix up the flavors of your quesadilla by adding alternative ingredients such as Hatch chile sauce instead of Buffalo sauce and build up the Mexican flavours by adding cumin, paprika, garlic and oregano when preparing the cod.