- In a pie plate combine flour, cumin, chili powder and cayenne. Place beaten eggs in another pie plate. Dip fillets in eggs, then coat in flour mixture.
- In a large skillet heat oil over medium-high heat. Add fillets; cook 4 to 6 minutes per side or until fish flakes easily with a fork. Drain on paper towels.
- Flake fillets and place in a medium bowl. Add tomatoes and lime juice; gently toss to combine. Spoon mixture into the center of each tortilla; sprinkle with cheese. Fold tortilla over to completely enclose filling.
- Coat a large skillet with nonstick cooking spray. Cook quesadillas 1 or 2 at a time over medium-high heat 2 to 3 minutes per side or until crisp and lightly browned. Cut each quesadilla into thirds. Serve warm with salsa and sour cream, if desired.
View all nutritional information
Calories 675, Calories Fat , Total Fat 23g, Saturated Fat 8g, Cholesterol 140mg, Sodium 664mg, Carbohydrate 37g, Protein 76g
|Total Fat (extra)||36|
|Saturated Fat (extra)||41|