Wild Mahimahi and Jalapeño Quesadillas

Wild Mahimahi and Jalapeño Quesadillas
Staff Writer
Wild Mahimahi and Jalapeño Quesadillas
Will Budiaman

Wild Mahimahi and Jalapeño Quesadillas

Quick, simple, and delicious, these quesadillas let the clean flavors of mahimahi truly shine. I like a fair amount of heat in my "Mexican" food but if you want to tone it down, just use fewer jalapeños.

Click here to see Quesadillas to Suit Every Taste.

2
Servings
1227
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4 Pounds mahimahi fillets
  • 2 Tablespoons canola oil
  • 3 jalapeños, halved, seeded, and julienned
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 Cup shredded Jack cheese
  • 1 1/2 Cup shredded Cheddar
  • Two 9-inch tortillas

Directions

Heat a cast-iron skillet or griddle over high heat for 3-4 minutes. Coat the mahimahi with 1 tablespoon of the canola oil and sear skin side down for about 5-6 minutes. Flip and sear for 5-6 more minutes.

Coat the jalapeños with the remaining oil. Add the jalapeños to the pan and cook until softened and charred in spots, about 3-4 minutes. Remove from the pan and let cool. Season with salt and pepper, to taste.

Reduce the heat to low. Once cooled, slice the fish and dice the jalapeños. Season the fish with salt and pepper, to taste. Mix the jalapeños into the cheese. Place one of the tortillas on the pan to warm through, and scatter a quarter of the cheese over one half of the tortilla. Layer half of the fish on top, fold the tortilla in half on top and heat through until the bottom layer of cheese melts. Flip and repeat.

Repeat with the other tortilla and the remaining fillings.

Nutritional Facts

Total Fat
32g
46%
Sugar
41g
46%
Saturated Fat
7g
29%
Cholesterol
178mg
59%
Carbohydrate, by difference
169g
100%
Protein
71g
100%
Vitamin A, RAE
105µg
15%
Vitamin B-12
7µg
100%
Vitamin B-6
2mg
100%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
400mg
40%
Choline, total
30mg
7%
Copper, Cu
1mg
0%
Fiber, total dietary
22g
88%
Folate, total
265µg
66%
Iron, Fe
48mg
100%
Magnesium, Mg
276mg
86%
Niacin
30mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
1172mg
100%
Riboflavin
2mg
100%
Selenium, Se
141µg
100%
Sodium, Na
945mg
63%
Thiamin
1mg
91%
Water
199g
7%
Zinc, Zn
8mg
100%

Jalapeño Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Jalapeño Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.