Ingredients
- Alaska Cod:
- 8 8 Alaska Cod fillets, 3 oz. ea.
- Kosher salt and black pepper, to taste
- 2 Tbsp. 2 Tbsp. + 2 tsp. olive oil
- Assembly:
- 8 8 flour tortillas, 10-inch ea.
- 4 cups 4 cups Monterey Jack cheese, shredded
- 2 cups 2 cups tomatoes, small dice
- 4 oz. 4 oz. Buffalo wing sauce, prepared
- 1 cup 1 cup Ranch or Blue Cheese dressing, prepared
- 1/4 cup 1/4 cup cilantro, fresh, leaves only, chopped
Servings:
Units:
Instructions
- Alaska Cod:
- Season and saut 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.
- DIRECTIONS PER SERVING
- 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
- 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. Serve 2 Tbsp. of chosen dressing in small cup. Sprinkle with chopped cilantro.
- 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.
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