Alaska Pollock Pescadilla

YIELD: 1 serving

1 8” whole-grain tortilla
¼ cup refried beans
1 oz. breaded, frozen pollock sticks, cooked
2 Tbsps. black bean and corn salsa (recipe follows)
1 Tbsp. mozzarella, shredded
1 Tbsp. cheddar, shredded

1. Spread beans onto tortilla. Arrange 2 pollock sticks in a spoke pattern (break one slice in half).
2. Add salsa. Top with mozzarella an cheddar. Fold tortilla in half and press down lightly to seal ingredients.
3. Convection bake at 350°F for 10-12 minutes or until tortilla is light brown and cheese is melted.

For the Black Bean and Corn Salsa: In a large container, combine 1 gallon 2 cups crushed tomatoes (no salt added), 1 qt. 1 cup diced yellow onion, 1 ¾ cup 2 Tbsps. lime juice, 1 cup chopped canned jalapeno peppers, 1 qt. chopped cilantro, ½ Tbsp. ground cumin, 1 Tbps. kosher salt, ½ Tbsp. sugar. Add 2 cups corn kernels, 2 ¼ cups black beans, ¼ cup green pepper (1/4” dice), ¼ cup red pepper (1/4” dice).

Photo and recipe: Sodexo/Alaska Seafood Marketing Institute