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Simple Haddock Quesadillas on a blue placemat and a white plate with a bowl of tortiall chips in the background

Simple Haddock Quesadillas

Simple Haddock Quesadillas are a delicious, easy way to get some healthy carbs and protein into you. Change up the fillings and you'll have options galore!
3.50 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: fish, fish quesadilla, quesadillas
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: April Saunders

Ingredients

  • 4 Haddock fish fillets Cod works too. When using frozen fillets, thaw and pat them down with paper towel to remove excess water
  • 1 egg beaten
  • ½ cup gluten-free bread crumbs
  • ¼ cup Parmesan cheese, shredded
  • Salt and pepper to taste
  • Olive oil

Filling

  • 8 Corn or other gluten-free tortillas 8 inch
  • 1 cup grape tomatoes cut in half
  • 1 Medium yellow pepper cut into thin strips
  • 1 cup Cheddar cheese shredded
  • 1 Avocado smashed
  • 3 green onions chopped
  • ½ cup Cilantro roughly chopped
  • Salsa and/or sour cream for serving
  • 2 limes, cut into wedges

Instructions

  • Beat the egg in a small bowl. In a shallow Tupperware container or large plate, combine the beaten egg with ~2 tablespoon of water to make a simple egg wash.
  • On another large plate, combine the breadcrumbs, parmesan cheese and salt and pepper.
  • One filet at a time, dip fish fillets in egg wash and then in bread crumb mixture to coat all over.
  • Heat 1-2 tablespoon vegetable oil in a non stick pan on medium heat.
  • Add fish to hot pan and let brown on each side (about 6-8 minutes each side). Fish should be opaque white in the centre. If using thicker pieces of fish, cover pan with a lid and let cook longer to cook through. Remove fish from pan.
    Fish fillets cooking for Simple Haddock Quesadillas recipe
  • Place one tortilla in the heated non-stick pan and turn down heat a bit to low-medium.
  • Spread layer of fish, shredded cheese, tomatoes, green onions, and peppers on one-half of the tortilla.
    Simple Haddock Quesadilla in a pan cooking
  • Fold the tortilla over and cook for a few minutes on low-medium heat.
    Simple Haddock Quesadilla cooking on a non-stick pan
  • Heat for a few more minutes. Check if cheese has melted by carefully lifting one side of the tortilla. Once cheese is melted and tortillas are toasted, slide onto a platter and cut into triangles.
    Showing the inside of a Simple Haddock Quesadillas-look at the melted cheese
  • Serve with lime wedges, smashed avocado, cilantro and salsa or chipotle sauce.
    Simple Haddock Quesadillas on a blue plate with cilantro and lime wedges

Notes

Storage and Freezing:
Once cooked, these fish quesadillas will be good for 2 days in the fridge. Wrap them up or put into air-tight containers.
To re-heat, pop into the microwave for about 30 seconds on high or until heated through.
Freezing:
Only freeze the quesadilla is you used fresh fish. If you used frozen fish to make it, it's not recommended to freeze it after cooking.
To freeze, cool down a cooked quesadilla. Wrap tightly in plastic wrap and freeze for up to 3 months. To thaw, place in fridge overnight and then follow re-heating instructions as above.
Nutrition Facts
Simple Haddock Quesadillas
Amount per Serving
Calories
407
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Calories
407
Nutrition Facts