Tuesday, 17 January 2012

Leftover Trout Quesadilla

3 whole wheat tortillas
2 C grated old cheddar, grated
1 jalapeno pepper, seeded and minced
1 clove garlic, minced
1 tomato, seeded and chopped

Preheat oven to 350 degrees with the pizza stone inside and prepare ingredients for assembly.


Once heated, remove pizza stone and assemble first layer with half the cheese, all the garlic and peppers.


Put second tortilla on top and assemble second layer with tomatoes, shredded fish and rest of the cheese. Be sure to put some cheese below and on top of ingredients in both layers to be sure it all sticks together.


Put final layer on top and put a pan on top to stop it from curling upwards. Bake for 10 minutes, remove pan and broil until golden brown and crispy on top.



Slice, eat immediately, and enjoy.


This came out pretty well, certainly better than previous efforts. The pizza stone kept the bottom really crispy and the middle tortilla gave some much needed stability to support all the toppings. I could pick up the slice and it held horizontal without anything falling out. It's a cheese miracle!

Normally I wouldn't put fish with cheese, but I liked this. The mustard atop the fish really came through. I would have kept the seeds in the jalapeno because it wasn't spicy at all. The tomato was a welcome burst of juices. I didn't taste much garlic, so I'd add a second clove next time. Cilantro is a must next time because I found it a bit heavy tasting.

1 comment:

Ilana MacDonald said...

Mmm... this was super tasty, hun. Even a day old and cold, it was very flavourful and delicious.