Oven-Baked Cheddar and Crispy Fish Quesadillas
Creamy Coleslaw and Mexican Rice
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Ingredients
- 1 (18.2-oz) pkg frozen Parmesan-crusted fish fillets
- 12 soft taco-size flour tortillas
- 1 (16-oz) container pico de gallo
- 9 square slices Cheddar cheese
- ½ cup sour cream
- 2 Tbsp chopped fresh cilantro
- 2 to 3 tsp lime juice
Instructions
- Bake fish fillets according to package directions.
- Meanwhile, arrange 6 tortillas on a large baking sheet. Coarsely chop baked fillets, and scatter on tortillas. Top with desired amount of pico de gallo. Top each with 1½ slices of cheese. Top each with another tortilla; spray tops generously with cooking spray.
- Bake at 425°F for 6 minutes or just until golden brown and cheese melts. Meanwhile, stir together sour cream, cilantro, and lime juice. Drizzle into each quesadilla or across the top. Sprinkle with more cilantro, if desired.
- Cut quesadillas in wedges, if desired.
Side Dish Ingredients
- 1 (16-oz) pkg tricolor coleslaw
- ⅔ cup creamy coleslaw dressing
- 2 (6.4-oz) pkg Mexican rice mix
Side Dish Instructions
- Toss slaw with dressing; chill until ready to serve.
- Cook rice according to package directions.
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