We had a lovely dinner of fish quesadillas the other day. I had thought of making fish tacos -- we had several tilapia fillets left over from the night before, sauteed in lemon and butter -- but I am not good at either tacos or burritos because I over-stuff them and everything spills out and makes a mess and Papa gets mad if we eat with our fingers and wipe them on our jeans, etc. etc.
The good thing about quesadillas is that it is hard to over-stuff them. You can heap in lots of ingredients, and as long as you put lots of cheese on top, it all gets glued together by the cheese as it melts.
These were delish.
Fish Quesadillas for four
8 large tortillas
4 fish fillets
1 cup black beans
3 chopped green onions
1/4 cup chopped cilantro
2 sliced tomatos
2 cups grated cheese
Sprinkle one tortilla with grated cheese. Spoon black beans on top. Flake fish fillet into bite-sized pieces and sprinkle over beans and cheese. Add tomatoes, green onion, and cilantro as you like, and sprinkle on a bit more cheese. Top with another tortilla, and fry in 1 tblsp of oil.
Serve with sour cream, salsa, sliced avocado, and more onion and cilantro. And beer.
Here's a picture (although not of our quesadillas!)