Make sure to keep an eye on your marlin quesadillas while they’re cooking; you don’t want to overcook the cheese, which should ooze gradually into the fish to create a mixed and delicious flavor. You can substitute any type of fish for marlin.
- 1 tablespoon butter
- 2 12-inch tortillas (the largest kind you can find, usually considered big enough for burritos)
- 1/3 cup Monterey jack cheese, shredded
- 1/3 cup cheddar cheese, shredded
- 1/2 large tomato, chopped
- 2 teaspoons diced onion
- 2 teaspoons diced jalapeno peppers
- 1/4 pound smoked marlin, cut into thin narrow strips
- 1/4 teaspoon cilantro
- 1/4 teaspoon chipotle powder
- In a large cast-iron skillet or griddle, melt the butter. Place one of the tortillas in the pan, and quickly sprinkle the cheese in the center portion of the tortilla, leaving about an inch or so uncovered on the outer edges. Spread the tomato, onion, peppers, and the delicious smoked marlin strips over the melting cheese. Sprinkle the cilantro, chipotle, (and any spices, peppers, salts, or other such seasonings you want to experiment with) on the fresh marlin. Next, place the second tortilla over the quesadilla. Cook for 2 minutes, allowing the bottom tortilla to reach a golden-brown hue.
- Successfully flipping the hot quesadilla over to the other side without losing all the contents is a risky maneuver. I recommend using a spatula and proceeding with caution: slow and meticulous is better than trying to show off for your friends, family members, or any pets in the kitchen. I usually use my hands and I usually regret that strategy.
- Whatever method you use, as soon as you’ve done that flip, brown the bottom tortilla for another couple of minutes. Once it’s golden and cooked to perfection, take it out of the pan (carefully) and slice it up into four, six, or eight symmetrical pieces. Then serve it with salsa, jalapenos, and any side dishes you desire.