Alaska Pollock Quesadilla
Source: Alaskan Seafood Council
Yield: 24 servings
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Nutritional Information:
Nutritional Information
Ingredients
| • | 6 lb. SYSCO Classic Alaska Pollock fillets, thawed |
| • | 3/4 lb. Casa Solana chorizo or Mexican-style sausage, crumbled |
| • | 2 C. SYSCO Imperial onions, chopped |
| • | 1 C. Casa Solana canned or fresh green chiles, diced |
| • | 3 C. Casa Solana Monterey Jack cheese, shredded |
| • | 24 (9" diameter) Casa Solana flour tortillas |
| • | Casa Solana guacamole, sour cream or salsa - as needed, if desired |
Preparation
| 1. | Cut fish into 1/2-inch slices; set aside. |
| 2. | Cook sausage and onions until sausage is cooked; stir in fish and chiles; simmer 5 to 8 minutes; keep warm. |
| 3. | For each serving, spread 1/2 cup fish mixture over one half of tortilla; sprinkle with 1 ounce 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. |
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