Fish Quesadillas

Who doesn't love a good grilled quesadilla? It's warm crispy, cheesy, and bursting with flavor! Not to mention it's highly customizable to any taste preference, I myself am a sucker for the fish variety. Even if you don't consider yourself a fish person, I highly suggest you give this recipe a try. I prefer tilapia for this recipe because it's flavor is so mild, it can easily take on any seasonings.

This picture wasn't exactly what I was going for, I had visions of pulling apart the quesadilla with that coveted "string cheese" shot, but alas, my 'dilla turned out slightly less crispy than desired. Don't get me wrong, the taste was killer but I suggest that you use the regular flour tortillas and not the spinach, high fiber ones.

Easy and delicious fish quesadillas

(serves 3-4)

4 Tilapia fillets (fresh or frozen and thawed)
1 TBS butter or canola oil
1 can black beans mixed with 1 Tsp each of chili powder and cumin
1 cup cheddar cheese
1 cup salsa of your choice
1 cup shredded lettuce OR mixed greens (optional)
sour cream
guacamole
1 tsp chili powder
1 tsp cumin
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder
1 tsp lemon oil (optional)
4 soft tortillas (I used a spinach tortilla)

Method:

1.Mix beans with seasonings and out in a sauce pan on low heat.

2.Thaw fish (if frozen) and pat each with a paper towel until dry; rub with seasonings and oil.

3.Meanwhile use a med saute pan and heat 1 TBS butter on medium heat, wet hand with water and splash pan with drop of water, if the pan sizzles then it is ready for the fish! Saute fish (3min on each side) and break into pieces, this makes it easier to stuff in a taco.

4.Heat tortilla on low heat in a saute pan, spread cheese on the whole tortilla and wait for it to melt. Put the rest of the toppings on HALF of the tortilla and fold in half, pressing down lightly to seal (do not over stuff your tortilla!)