Mix up your Mexican with this great variation on a regular quesadilla. Hake tortillas are a great meal that will be really popular with the whole family. You can easily adapt it to take in your favourite ingredients. The recipe will work well with other firm white flakey fish such as cod, haddock or coley.
This recipe will make 8 portions 2 each for a meal 1 each for a snack or starter
Ingredients For Hake Tortillas
600g Hake from Walter Purkis & Sons
Salt and black pepper, to taste
2 tbsp vegetable oil, plus 2tsp
4 large flour tortillas
120g Grated cheddar cheese
4 large tomatoes, finely diced
4 tbsp Buffalo wing or similar hot sauce
8 tbsp mayonnaise to serve
Fresh coriander leaves, to garnish
Cooking Method For Hake Tortillas
Season the hake with salt and pepper.
Heat the 2tbsp oil in a non-stick frying pan then add the cod and cook for 2 minutes. Carefully turn and cook for an additional 2-3 minutes or until the fish is opaque throughout. Remove from the heat and break into large flakes. Discard any skin or bone.
Lay 1 tortilla flat and fill on one half only with ¼ each of the cheese, tomatoes and hake, and 1tbsp of the Buffalo wing sauce. Fold over the unfilled piece of tortilla to enclose the filling.
Heat the remaining 2tsp oil in a griddle pan. Carefully lay the folded tortilla in the pan. Cook until the bottom is light brown then turn over and cook until the cheese is melted and the second side of the quesadilla is lightly browned.
Remove from the heat and cut into 4 wedges.
Repeat with the remaining ingredients.
Serve the quesadillas with the ranch or blue cheese dressing, garnished with the coriander.