Recipe Categories
Tex Mexican
Tex Mex Quesadillas

Kat's Pollack Pineapple Salsa Quesadillas

1 lb pollock fillets thawed if necessary
1 tbl cracked black pepper
2 oz canola oil divided
12 oz pepper Jack or Jack cheese grated
1/2 x red bell pepper cut into strips
1/2 x green bell pepper cut into strips
1 med red onion cut into strips
6 x flour tortillas - (12" dia)
1 1/2 cup salsa
3/4 cup pineapple chunks
2 1/2 tsp finely-chopped fresh cilantro
    Salt to taste
    Freshly-ground black pepper to taste

 Method :
Mix salsa, pineapple chunks and 1/2 teaspoon cilantro together; taste, adding salt and pepper as needed. Hold aside, chilled.
Preheat oven to 450 degrees. Mix 1 ounce oil, the cracked pepper and a pinch of salt in a bowl. Add the pollock fillets; toss to coat.
Heat an oven-proof saute pan. Sear the pollock fillets in the hot saute pan for 30 seconds on each side. Place the entire pan in the oven and cook 10 minutes; remove pan from the oven. Flake fillets into a large bowl.
Return the saute pan to the stove. Add bell pepper and onion strips; cook over medium-high heat until lightly browned. Place pepper and onion strips in bowl with pollock flakes. Add remaining cilantro and mix well, adding salt and pepper to taste.
The tortillas will be folded over. With this in mind, sprinkle 2 ounces of cheese onto the lower half of each tortilla. Top with 2 to 3 ounces of pollock and pepper mixture. Fold over tortillas and fry in the remaining oil until the cheese melts and the tortilla is crisp on both sides, turning once.
To serve, cut each quesadilla into 3 wedges and place on a plate with 3/4 cup of chilled salsa mixture.
This recipe yields 6 servings.