Tilapia Quesadillas

Tilapia Quesadillas

 

Culinary Tools:

  • Bamboo Cutting Board
  • Chef’s Knife
  • 1-quart Mixing Bowl
  • 10-inch Gourmet Skillet
  • Filet Knife
  • Royal Cutter (Cone #1)
  • Double Griddle
  • Slotted Turner

Corn and Bean Salsa Ingredients:

  • ½ cup green bell peppers, diced
  • ½ cup red bell peppers, diced
  • ½ cup black beans precooked
  • ½ cup corn kernels
  • 1 teaspoon white vinegar
  • 1 teaspoon lime juice
  • Salt and pepper to taste

Quesadillas Ingredients:

  • 1 ½ teaspoons olive oil
  • 2 (6 oz) tilapia fillets
  • 2 tablespoons Blackened Seasoning
  • 14 ounces Chihuahua cheese
  • 4 (10 or 12-inch) flour tortillas

Corn and Bean Salsa Procedure:

  1. Dice bell peppers.
  2. In the bowl add all the ingredients for the salsa and mix well.

Quesadillas Procedure:

  1. Add 1 teaspoon olive oil to the 10-inch Gourmet Skillet, and preheat at medium-high for 2-3 minutes, or until the oil is very hot. Reduce temperature to low, add fillets (previously seasoned with the blackened seasoning), and cook for 2 minutes each side.
  2. With the Filet Knife, cut tilapia into 1-inch pieces.
  3. Using the Royal Cutter with Cone #1, grate cheese.
  4. Add the remaining olive oil to the Double Griddle, and preheat at medium-high for 2-3 minutes, or until the oil is very hot. Place 2 tortillas on the griddle and add to each one ¼ cup of cheese, ½ cup of salsa, half of the tilapia, another ¼ cup of cheese and top with the other tortillas. Cook for 2 minutes one side, flip with the Slotted Turner; cook for 2 more minutes and serve.