Buffalo Alaska Cod Quesadilla
The healthy protein from wild Alaska cod makes these quesadillas a substantial addition to your game day buffet and nothing says ‘football’ like the flavors of buffalo sauce and blue cheese.
Photo Credit: Alaska Seafood Marketing Institute
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8 Alaska Cod fillets, 3 oz. ea.
Kosher salt and black pepper, to taste
2 Tbsp. + 2 tsp. olive oil
8 flour tortillas, 10-inch ea.
4 cups Monterey Jack cheese, shredded
2 cups tomatoes, small dice
4 oz. Buffalo wing sauce, prepared
1 cup Ranch or Blue Cheese dressing, prepared
1⁄4 cup cilantro, fresh, leaves only, chopped
For the Cod: Season and sauté the cod fillets in 2 Tbsp. olive oil for 2 minutes. Carefully turn and cook for another 2-3 minutes until fish is opaque throughout. Remove from heat, and gently pull apart the flake of fish. Refrigerate until needed.
For the Quesadilla: Lay 1 tortilla flat and on one half the surface layer the tortilla with 1⁄2 cup cheese, 1⁄4 cup tomatoes, 3 oz. of prepared cod, and 1⁄2 oz. Buffalo wing sauce. Fold in half and carefully lay on a hot, lightly oiled (2 tsp.) griddle. Cook until bottom is light brown. Carefully turn and cook until cheese is melted and second side of quesadilla is lightly browned. Remove from heat and cut into 4 wedges. Plate and drizzle with Ranch or Blue Cheese dressing. Sprinkle with chopped cilantro.