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Tex Mexican
Tex Mex Quesadillas

Kat's Fish  Quesadillas

3 frozen cruchy fish fillets
12 flour or corn tortillas
12 thin deli slices of colby jack cheese
2 cup shredded cabbage
1 avocado, peeled and sliced thin
1 (8-ounce) jar Picants sauce 


Heat oven to 475 degrees F. Line two baking sheets with foil and spray with non-stick cooking spray; set aside.

Heat frozen fish fillets on one prepared baking sheet for 5 minutes on each side. Cut each fish fillet into 6 slices; set aside.

Reduce oven temperature to 400 degrees F. Place 3 tortillas on each prepared sheet pan. Place 1 slice of  Colby Jack Cheese on tortillas (trim to fit tortilla). Spread 3 slices of fish over cheese. Top the fish with 1/4 cup shredded cabbage and 2 avocado slices. Top quesadillas with another slice of cheese and tortilla. Spray the tortilla top with non-stick cooking spray bake in oven for 5 minutes. Remove from oven, turn quesadillas over and bake another 5 minutes or until cheese is melted and tortillas are golden brown.

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