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Pescadilla
Since quesadillas and fish sticks are very familiar to kids, they are safe vehicles for introducing less familiar ingredients, such as black beans. Combined with corn, bell peppers and a whole-grain tortilla, the beans boost the health of the quesadilla without detracting from its kid appeal.
Alaska Seafood Marketing Institute
Servings
1
1
Cuisine Type
- mexican
Day Part
- dinner
- lunch
Menu Part
- entree
Main Ingredient
- Seafood
- Vegetables
- Bread
Source: Alaska Seafood Marketing Institute
Since quesadillas and fish sticks are very familiar to kids, they are safe vehicles for introducing less familiar ingredients, such as black beans. Combined with corn, bell peppers and a whole-grain tortilla, the beans boost the health of the quesadilla without detracting from its kid appeal.
Ingredients
3 1/2 cups plus 2 tbsp. tomato salsa
2 1/4 cups drained, canned black beans
2 cups cooked or canned corn kernels
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1 (8-in.) whole-grain tortilla
1/4 cup refried beans
2 breaded Alaska pollock sticks, cooked
1 tbsp. shredded mozzarella cheese
1 tbsp. shredded cheddar cheese
Steps
In large bowl, combine tomato salsa, black beans, corn and bell peppers for black bean and corn salsa; set aside.
Spread tortilla with refried beans. Top with pollock sticks, breaking one stick in half.
Add 2 tablespoons black bean and corn salsa; top with mozzarella and cheddar. Fold tortilla in half and press down lightly to seal. Bake in 350°F convection oven for 10 to 12 minutes or until tortilla is light brown and cheeses are melted.
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