Buffalo-Style Cod Quesadilla
Ingredients
- 8 large 10-inch flour tortillas
- 4 cup monterey jack cheese shredded
- 2 cup tomatoes diced small
- 1 ½ pound Alaskan cod fillets
- ½ cup Buffalo wing sauce
- 1 cup ranch or blue cheese dressing prepared
- ¼ cup fresh cilantro leaves chopped
- olive oil as needed for cooking
- salt to taste
- pepper to taste
Instructions
- Bake cod at 350℉ for 12-15 minutes or until internal temperature is 145℉. Let cool for 5 minutes before handling.
- Lay a single 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 of Buffalo wing sauce.
- Fold in half and carefully lay on a hot, lightly oiled (2 tsp) griddle. Cook until bottom is light browned. Carefully turn and cook until cheese is melted and second side of quesadilla is lightly browned.
- Remove from heat and cut into 4 wedges. Sprinkle with some chopped cilantro.
- Serve 2 tbsp of either ranch or blue cheese dressing in a small cup for dipping.