Prep: 25 Mins Cook: 40 Mins

Alaska Pollock Quesadilla


  • 6 lbs. Alaska pollock fillets, (thawed if necessary)
  • 3/4 lbs. chorizo or Mexican-style sausage
  • 2 cups chopped onions
  • 2 cans (4-oz.) ORTEGA Diced Green Chiles
  • 3 cups shredded Monterey Jack cheese
  • 24 (9-inch) flour tortillas


Cut fish into 1/2-inch slices; set aside.

Cook sausage and onions until sausage is cooked; stir in fish and chiles; simmer 5 to 8 minutes; keep warm.

For each serving, spread 1/2 cup fish mixture over one half of tortilla; sprinkle with 1-ounce of cheese and fold tortilla. Place in hot skillet and cook until lightly browned on both sides. Cut into thirds and place on serving dish. Serve with guacamole, sour cream and/or salsa if desired.

Recipe & Photo: Courtesy of the Alaska Seafood Marketing Institute.

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