Ingredients
- 8 8 large (10-inch) flour tortillas
- 4 cups 4 cups Monterey Jack cheese, shredded
- 2 cups 2 cups tomatoes, small dice
- 8 8 Alaska Cod fillets, 3 oz. ea., sauted and flaked
- 1/2cup 1/2cup Buffalo wing sauce, prepared
- 1 cup 1 cup Ranch or Blue Cheese dressing, prepared
- 1/4cup 1/4cup cilantro, fresh, leaves only, chopped
Servings:
Units:
Instructions
- Lay 1 tortilla flat and build quesadilla on one half. Layer tortilla with 1/2 cup cheese, 1/4 cup tomatoes, 3 oz. of prepared cod, and 3
- teaspoons 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.
- Serve 2 tablespoons of chosen dressing in small cup. Sprinkle with chopped cilantro. endend
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