3frozen cruchy fish fillets,
12flour or corn tortillas,
12thindeli slices of H-E-B colby jack cheese,
1avocado, peeled and sliced thin,
1(8-ounce) jarTio Tio mexicana salsa,
1Heat oven to 475 degrees F.
2Line two baking sheets with foil and spray with non-stick cooking spray; set aside.
3Heat frozen fish fillets on one prepared baking sheet for 5 minutes on each side.
4Cut each fish fillet into 6 slices; set aside.
5Reduce oven temperature to 400 degrees F.
6Place 3 tortillas on each prepared sheet pan.
7Place 1 slice of H-E-B Colby Jack Cheese on tortillas (trim to fit tortilla).
8Spread 3 slices of fish over cheese.
9Top the fish with 1/4 cup shredded cabbage and 2 avocado slices.
10Top quesadillas with another slice of cheese and tortilla.
11Spray the tortilla top with non-stick cooking spray bake in oven for 5 minutes.
12Remove from oven, turn quesadillas over and bake another 5 minutes or until cheese is melted and tortillas are golden brown.
13Remove from oven, let cool 5 minutes and place on cutting surface.
14Cut into wedges and serve with Tio Tio Mexicana Salsa
No Nutritional Information Available