Preparation: 15 min.
Cooking: 15 min.
Total: 30 min.
- 1/4 Lb tilapia fillets
- 1 Tbsp olive oil
- 7/8 pinch black pepper
- 1/4 tsp salt
- 4 Tbsp onion , diced
- 1 large garlic cloves , finely chopped
- 2 tsp pitted green olives , minced
- 1 pickled jalapeno peppers , seeded, minced
- 4 Tbsp seeded, diced tomatoes
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro
- 6 corn tortillas
- 1 1/2 Cup shredded chihuahua cheese
Preheat a nonstick skillet over medium heat for 1 minute. Add oil and heat for 1 minute more. Place fish filet in skillet. Season with salt and pepper. Flip fish, season again with salt and pepper. Cook for 2 minutes. Flip fish and cook for another 2 minutes.
In same skillet, add onion and garlic around fish. Sauté for one minute, stirring. Break up fish with spatula. Add olives, jalapeño, tomatoes, and lime juice. Cook for another minute stirring to combine all ingredients. Remove from heat. Mix in cilantro. Set aside.
Preheat a skillet or pan for 1 minute over medium-low heat. It's important that the skillet temperature is not too high, so that the tortillas do not harden or overcook before the cheese fully melts.
Add as many tortillas as will fit in pan in single layer. Heat tortillas for 1 minute, flip tortillas and add 1/4 cup shredded cheese to each tortilla and 2 Tbsp of tilapia mixture. Fold and allow cheese to melt, pressing down lightly with spatula. Flip quesadillas when needed to fully melt cheese and lightly brown both sides. Repeat with remaining tortillas.
Serve quesadillas with lime wedges on the side.