Trout Quesadillas Recipes

20 EASY QUESADILLAS (+ BEST FILLINGS)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a quesadilla in 30 minutes or less!

THE GREATEST QUESADILLA

Steps:

• Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
• Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
• Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.

CRISPY-EDGED QUESADILLA

Steps:

• Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
• Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
• Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.

TROUT QUESADILLAS

Steps:

• NOTE: each trout fillet should be 4 ounces in size. Tomatoes should be peeled, seeded and diced. Jalapeño should be seeded for milder taste, be sure to use gloves and keep your hands away from your eyes if doing so.
• Sauté onion in oil until transparent then stir in the tomatoes and peppers, cook until softened. Add the juice, cilantro, salt, pepper and cayenne and simmer 30 minutes (See next step); set aside.
• While salsa simmers, cook trout fillets in it for five minutes or until trout is opaque. Remove trout, remove skin and flake. Set aside until you are ready to assemble quesadilla.
• When ready to make: Brown tortilla on both sides sprinkling with 1/4 cup of each cheese, then top with salsa and 1 flaked fillet. Fold in half, cut into fourths and place on serving plate. Garnish with sour cream, 1/3 sliced avocado and cilantro.