1 cup Cabot Lowfat Greek Yogurt
½ cup lime juice
1 tablespoon minced garlic
3 (7 to 9-ounce) catfish fillets
8 corn tortillas
6 ounces Cabot Sharp Cheddar, grated (about 1 ½ cups)
2 tablespoons Cabot Salted Butter
Tomato salsa and/or Cabot Sour Cream
WHISK together yogurt, lime juice and garlic in shallow dish, add catfish, cover and set aside in refrigerator to marinate for 30 minutes.
GRILL, pan fry, broil or bake catfish fillets just until easily pierced by a fork; set aside to cool, then break apart into flakes.
PREHEAT oven to 325°F. Melt butter in skillet and place over medium-low heat. When hot, place one tortilla in skillet. Sprinkle with ½ cup of grated cheese and top with one-third of flaked catfish. Cover with second tortilla.
TURN quesadilla over with wide spatula, when lightly browned on underside and cook until cheese is melted and underside is lightly browned. Transfer to cookie sheet and place in oven to keep warm.
REPEAT with remaining tortillas. Cut each quesadilla into quarters. Serve 4 quarters per person topped with salsa and/or sour cream.
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