Ingredients with Measurements:
- 4 fish fingers
- 2 large flour tortillas
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup salsa
- 1 tablespoon olive oil
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Cook fish fingers according to package instructions.
3. Once cooked, remove from oven and let cool for a few minutes.
4. Cut the fish fingers into small pieces.
5. In a non-stick skillet, heat olive oil over medium heat.
6. Place one tortilla in the skillet and sprinkle with shredded cheddar cheese.
7. Add the chopped red onion, cilantro, and fish finger pieces on top of the cheese.
8. Drizzle salsa over the top of the ingredients.
9. Cover with the second tortilla.
10. Cook for 2-3 minutes or until the bottom tortilla is golden brown.
11. Carefully flip the quesadilla over and cook for another 2-3 minutes until the other side is golden brown.
12. Remove from heat and let cool for a few minutes.
13. Cut into wedges and serve.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
Serves 2-4 people.
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 34g
Protein: 18g
Substitutions for ingredients:
- Use any type of fish fingers you prefer.
- Use any type of cheese you prefer.
- Use any type of salsa you prefer.
Variations:
- Add sliced jalapeños for a spicy kick.
- Add diced tomatoes for extra flavor.
- Use corn tortillas instead of flour tortillas.
Tips and tricks:
- Be careful when flipping the quesadilla to avoid spilling the ingredients.
- Use a spatula to help flip the quesadilla.
- Cut the quesadilla into small wedges for easy serving.
Storage instructions:
Store any leftover quesadilla in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a colorful plate with a side of guacamole and sour cream.
Garnishes:
Garnish with fresh cilantro and a lime wedge.
Pairings:
Pair with a cold beer or a margarita.
Suggested side dishes:
Serve with a side of black beans and rice.
Troubleshooting advice:
If the quesadilla is not cooking evenly, adjust the heat on the stove.
Food safety advice:
Make sure the fish fingers are cooked to the recommended temperature before adding them to the quesadilla.
Food history:
Quesadillas originated in Mexico and are a popular street food.
Flavor profiles:
The fish fingers add a crispy texture and a savory flavor to the quesadilla, while the cheese, salsa, and cilantro add a fresh and tangy taste.
Serving suggestions:
Serve as an appetizer or a main course.
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