Quesadillas are a simple way to serve tilapia or other types of fish. A wide range of recipes are available, using a mix of tilapia, cheeses and other ingredients.
Quesadillas are simple to prepare, require few ingredients and can be modified by substituting or adding ingredients. Salsas or Spanish rice dishes are the perfect side dish to accompany quesadillas.
A key ingredient of quesadillas is cheese. Several types of cheeses are suitable, allowing cooks to substitute when necessary or vary a recipe based on personal preference.
Fish quesadilla recipes contain Monterey jack, Mexican style, cheddar, American or other types of cheeses. Depending on the recipe selected, quesadillas may contain avocado, cilantro, onion, peppers, tomatoes or other ingredients.
Tortillas are thin, round, flat, unleavened bread made from corn or flour. Corn tortillas are usually small and are packaged as partially-cooked products. Larger sized flour tortillas are better suited for making quesadillas although either type can be used.
Tilapia Quesadilla Recipe
4 flour tortillas
8 oz. tilapia fillets
6 oz. cheese (Mexican melting cheese, Monterey jack, cheddar or American)
2 tablespoons chopped red onion
1 tablespoon chopped cilantro
salt and pepper to taste
1. Chop and mix tomato, avocado, onion; sprinkle with lime juice and a little sea salt. Chill while the quesadillas are cooking.
2. Cook tilapia on a grill or sear in a cast iron skillet coated with olive oil. Separate fish into flakes. Slice cheese into thin pieces.
3. Heat a skillet, adding just enough butter or olive oil to prevent tortillas from sticking.
4. In the heated skillet, add 1 tortilla, then position fish, cheese and sprinkle with chopped cilantro. Salt and pepper. Cover with second tortilla.
5. Cook until bottom tortilla is golden brown. Carefully flip and brown remaining side.
6. Remove from pan and cut into 4 sections. Serve immediately with salsa.