Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Pollock fillets - thawed if necessary

  2. 1 tablespoon 15ml Cracked black pepper

  3. 2 oz 56g Canola oil - divided

  4. 12 oz 340g Pepper Jack or Jack cheese - grated

  5. 1/2 cup 55g / 1.9oz Red bell pepper - cut into strips

  6. 1/2 cup 55g / 1.9oz Green bell pepper - cut into strips

  7. 1 Red onion - cut into strips (medium)

  8. 6 Flour tortillas - (12" dia)

  9. 1 1/2 cups 355ml Salsa

  10. 3/4 cup 177ml Pineapple chunks

  11. 2 1/2 teaspoons 12ml Finely-chopped fresh cilantro

  12. Salt - to taste

  13. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Mix salsa, pineapple chunks and 1/2 teaspoon cilantro together; taste, adding salt and pepper as needed. Hold aside, chilled.

  2. Preheat oven to 450 degrees. Mix 1 ounce oil, the cracked pepper and a pinch of salt in a bowl. Add the pollock fillets; toss to coat.

  3. Heat an oven-proof saute pan. Sear the pollock fillets in the hot saute pan for 30 seconds on each side. Place the entire pan in the oven and cook 10 minutes; remove pan from the oven. Flake fillets into a large bowl.

  4. Return the saute pan to the stove. Add bell pepper and onion strips; cook over medium-high heat until lightly browned. Place pepper and onion strips in bowl with pollock flakes. Add remaining cilantro and mix well, adding salt and pepper to taste.

  5. The tortillas will be folded over. With this in mind, sprinkle 2 ounces of cheese onto the lower half of each tortilla. Top with 2 to 3 ounces of pollock and pepper mixture. Fold over tortillas and fry in the remaining oil until the cheese melts and the tortilla is crisp on both sides, turning once.

  6. To serve, cut each quesadilla into 3 wedges and place on a plate with 3/4 cup of chilled salsa mixture.


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