Crispy Fish Quesadillas
Yamilette González
A traditional dish from the Mexican state of Guerrero, crispy fish quesadillas are ideal either for snacking or as a main. Simply stuff corn tortillas with a mouthwatering combination of fish, tomato, and serrano chiles, fry them to crunchy perfection, crown them with lettuce, green salsa, and cheese, and you’re ready to enjoy the best pescadillas ever!
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Ingredients
4
Portions
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, chopped
  • 500 grams tomato
  • 4 serrano chiles
  • 1 leaf dried bay
  • 1 teaspoon ground cumin
  • 250 grams white fish
  • 10 olives
  • salt
  • pepper
  • 1/2 kilos corn tortillas
  • vegetable oil
Preparation
20 mins
20 mins
Easy
  • Heat oil and fry onion until translucent. Add chopped garlic.
  • In a pot with hot water, cook tomatoes for 1 minute.
  • Cut tomatoes into small-sized cubes.
  • Add tomatoes to the onion and garlic preparation. Add chiles, bay leaf, and cumin.
  • Chop fish and add it to the preparation. Add olives, season with salt and pepper, and cook for 5 more minutes. Remove from heat and let cool.
  • Heat tortillas on a griddle.
  • Add two tablespoons of the previous preparation to each tortilla. Fold tortillas in half and secure with toothpicks.
  • Fry crispy fish quesadillas with plenty of oil. Drain in a paper towel-lined plate to remove excess oil.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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