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The last of three trout recipes per request. Time is a guess here. Serves 12. Clear Springs recipe originally.
3 cups onions
1 tablespoon olive oil
4 cups tomatoes, fresh peeled seeded and diced
1 cup green peppers, diced
1 cup jalapeno peppers, thin sliced
2 cups tomato juice
1/2 cup cilantro, chopped
salt, to taste
pepper, to taste
cayenne, to taste
12 four ounce trout fillets, see note
12 flour tortillas
3 cups monterey jack cheese, shredded
3 cups cheddar cheese, shredded
1 1/2 cups sour cream
2 lbs avocados, peeled and sliced
cilantro, garnish
1.Jalapeño should be seeded for milder taste, be sure to use gloves and keep your hands away from your eyes if doing
so.
2. Sauté onion in oil until transparent then stir in the tomatoes and peppers, cook until softened. Add the juice,
cilantro, salt, pepper and cayenne and simmer 30 minutes (See next step); set aside.
3. While salsa simmers, cook trout fillets in it for five minutes or until trout is opaque. Remove trout, remove skin
and flake. Set aside until you are ready to assemble quesadilla.
4. When ready to make: Brown tortilla on both sides sprinkling with 1/4 cup of each cheese, then top with salsa and
1 flaked fillet. Fold in half, cut into fourths and place on serving plate. Garnish with sour cream, 1/3 sliced avocado and
cilantro.
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