Tilapia Quesadilla Wedges

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Dish type
Lunch
Serves
8
Ready in
35 minutes

Ingredients

  • 3/4 cup flour
  • 1 tbsp. ground cumin
  • 1 tbsp. chili powder
  • 1 tsp. cayenne
  • 1 1/2 lbs. tilapia fillets
  • 2 eggs, lightly beaten
  • 1/4 cup olive oil
  • 2 cups shredded Monterey Jack with jalapeños (8 oz.)
  • 2/3 cup chopped tomatoes
  • 2 tbsp. fresh lime juice
  • 8 flour tortillas
  • Salsa, sour cream (optional)

Directions

Prep Time
20 minutes
Cook Time
15 minutes
Ready in
35 minutes
  1. In a pie plate combine flour, cumin, chili powder and cayenne. Place beaten eggs in another pie plate. Dip fillets in eggs, then coat in flour mixture.
  2. In a large skillet heat oil over medium-high heat. Add fillets; cook 4 to 6 minutes per side or until fish flakes easily with a fork. Drain on paper towels.
  3. Flake fillets and place in a medium bowl. Add tomatoes and lime juice; gently toss to combine. Spoon mixture into the center of each tortilla; sprinkle with cheese. Fold tortilla over to completely enclose filling.
  4. Coat a large skillet with nonstick cooking spray. Cook quesadillas 1 or 2 at a time over medium-high heat 2 to 3 minutes per side or until crisp and lightly browned. Cut each quesadilla into thirds. Serve warm with salsa and sour cream, if desired.
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Nutritional Information

Serving Size
1
Per Serving
Calories 675, Calories Fat , Total Fat 23g, Saturated Fat 8g, Cholesterol 140mg, Sodium 664mg, Carbohydrate 37g, Protein 76g
Serving Size1
Calories675
Total Fat23g
Total Fat (extra)36
Saturated Fat8g
Saturated Fat (extra)41
Cholesterol140mg
Cholesterol (extra)47
Sodium664mg
Sodium (extra)28
Potassium1398mg
Carbohydrate37g
Carbohydrate (extra)12
Fiber0g
Fiber (extra)4
Sugars0g
Protein76g