So many stories to write, so much to tell, I promise myself, someday soon……
Life has been busy, but it’s also been unlike any that we have known in our lifetime. As I prepare to reopen my education center after four months of closure, my boys are helping me to build plexiglass shields. Trial and errors have meant a lot of wasted hours, but they are determined to get it right.
As I send them off for the day to work on their project, I want to make sure they are fed well. My older one is not that fond of eating out, and my younger one is not fond of eating, period. I need to find something that would feed two hungry young boys hard at work, as well as make them happy. They love fish, they love quesadillas, and you can’t really go wrong with them.
- Tilapia (or any white fish) - 2 large pieces
- 1 tsp cumin powder, salt, paprika, lemon juice.
- 1 medium onion finely chopped
- 1 garlic pod minced
- ½ cup good pasta sauce
- black pepper to season
- 3 tbsp oilve oil
- 4 large tortillas
- cilantro aioli (store bought or home made)
- ghost pepper mustard sauce (optional)
- 1 large avocado divided into 4 portions
- Good quality Mozarella cheese
- ½ cup of olive oil mayonaise
- 1 pod of garlic
- ½ cup of fresh cilantro leaves packed
- ¼ tsp of cumin powder
- 1 tsp lime juice.
- Salt to taste.
- Blend the aioli ingredients in a blender and refrigerate for an hour, until ready to use. You can also use store-bought.
- Marinade the fish in salt, paprika, lemon juice and cumin powder for 5 minutes.
- Chop onions and mince garlic.
- Heat oil in a flat pan.
- Add fish and fry each side for about two minutes.
- Add the onions and minced garlic in and around the fish, saute for a minute until soft.
- Add pasta sauce. Using the spatula, gently break the fish and mix the sauce well.
- Making the quesadillas
- Heat a flat pan on low for a minute.
- Lay a tortilla, let it get warm on one side. Flip it over.
- Spread ½ a spoon of aioli, a little ghost pepper mustard.
- Gently scoop the fish and line it up on one side of the tortilla.
- Add 1 portion of avocado, and add cheese liberally.
- Fold the tortila over and press. Cook covered on low until the cheese melts.
- Don't raise the heat else the tortilla will become hard.
- Serve hot
- If packing for lunch, then microwave for 10-15 seconds each. Wrappint them in moist tissue and keeping a small cup of water keeps the tortillas soft.
