3 frozen cruchy fish fillets
12 flour or corn tortillas
12 thin deli slices of H-E-B colby jack cheese
2 cup shredded cabbage
1 avocado, peeled and sliced thin
1 (8-ounce) jar Tio Tio mexicana salsa
Heat oven to 475 degrees F.
Line two baking sheets with foil and spray with non-stick cooking spray; set aside.
Heat frozen fish fillets on one prepared baking sheet for 5 minutes on each side.
Cut each fish fillet into 6 slices; set aside.
Reduce oven temperature to 400 degrees F.
Place 3 tortillas on each prepared sheet pan.
Place 1 slice of H-E-B Colby Jack Cheese on tortillas (trim to fit tortilla).
Spread 3 slices of fish over cheese.
Top the fish with 1/4 cup shredded cabbage and 2 avocado slices.
Top quesadillas with another slice of cheese and tortilla.
Spray the tortilla top with non-stick cooking spray bake in oven for 5 minutes.
Remove from oven, turn quesadillas over and bake another 5 minutes or until cheese is melt
ed and tortillas are golden brown.
Remove from oven, let cool 5 minutes and place on cutting surface.
Cut into wedges and serve with Tio Tio Mexicana Salsa
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