By Mini Kolluri
As a Canadian mom, I often feed my daughter quesadillas – much easier to make than the other toddler favourite pizza and much less effort. My quesadillas are not authentic Mexican but they are layered in their composition and have a depth of flavour that makes them both comforting and delectable. And what’s even more awesome is that they achieve their flavour without compromising too much on nutritional value.
There’s whole grain goodness, a lean protein and plenty of vegetable and the cheese is but a binder and a bait for the little ones. For the fish quesadillas we are about to make I used wild tilapia, mostly because my daughter eats them with enthusiasm but feel free to use other white fish that could have higher omega-3 content and lesser scope for contamination.
For two medium-sized fish quesadillas,
You will need:
Two whole grain tortillas
A generous handful of mild cheddar, Monterey Jack or mozzarella or ideally a mix of at least two
One tilapia fillet or other white fish
Half an avocado
A little onion and tomato, diced
A few leaves of cilantro, chopped
A small pod of garlic
Three tablespoons of all-purpose flour
Method of preparation:
Marinate the fish in salt, pepper, lime juice and a dab of minced garlic. Let it soak up flavours for about half an hour. If you are in a rush, use it immediately.
Then, dust a cutting board with flour. Place the fish on the flour and press lightly so it gets coated on one side and then the other with flour.
Coat a skillet with oil and heat. Once it’s hot enough to seat the fish, place the fish in and cook over medium heat. Flip the fish in about two minutes to the other side. Once both the sides are golden brown, take the fish out and place over a tissue and gently remove the excess oil. The fish should be crisp and golden brown.
Dice up a little onion, tomato, avocado and cilantro. Shred a handful of cheese. Turn on the skillet again. If there isn’t oil in the pan, add a tablespoon of oil and spread with a ladle. Add in the tortilla. Place diced fish, veggies, herbs and cheese in layers on the bottom half of the of the tortilla. Fold to form a semicircle. Press lightly with a plate. Flip and cook till both sides brown slightly and the cheese melts. Cut in halves and serve.