Fish Fillets in Chile Sauce
Avocado Quesadillas
Ingredients
- 1½ lb fresh or frozen skinless tilapia and cod fillets, cut 1 inch thick
- 6 dried pasilla chile peppers
- ½ cup flat Mexican beer, such as Bohemia
- ½ cup orange juice
- 1 Tbsp olive oil
- 1 Tbsp honey
- 2 cloves garlic, smashed
- ¼ tsp salt
- Black pepper
- ½ cup chopped orange sections
- ¼ cup finely chopped white onion
- 3 pickled whole jalapeño peppers, chopped
Instructions
- Thaw fish, if frozen. Preheat oven to 425°F. Cut open dried chile peppers; discard stems and seeds. Heat a dry skillet over medium-low. Add peppers; toast 3 minutes or until fragrant, turning frequently.
- In a food processor or blender combine toasted peppers and the next six ingredients (through salt). Cover and process until smooth.
- Rinse fish; pat dry. Sprinkle fish with additional salt and black pepper. Place in a 3-quart rectangular baking dish. Top with toasted pepper mixture. Bake 12 to 15 minutes or until fish flakes easily. Sprinkle with remaining ingredients.
Side Dish Ingredients
- 2 oz Manchego cheese, sliced
- 2 soft flour or corn tortillas
- ½ avocado, pitted, peeled, and cut into chunks
- Fresh jalapeño, seeded and chopped (optional)
Side Dish Instructions
- Place half of the cheese on one half of each tortilla, not too close to the edge. Top cheese on each tortilla with half of the avocado and if desired, a sprinkle of chopped jalapeños. Fold tortillas in half over filling.
- Heat a grill pan or skillet over medium. Slide uncooked quesadilla into pan. Press down with a weight or press briefly with a spatula. Cook 1 minute, then flip quesadilla and cook 1 minute more or until cheese melts. Slice each quesadilla into 6 wedges. Serve immediately.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 12 | |
| Calories |
290
|
42
|
332
|
| Fat (g) | 8 | 2 | 10 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 36 | 1 | 37 |
| Carb (g) | 18 | 4 | 22 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 413 | 109 | 522 |
Better Homes and Gardens Meal Plan
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