Mexican Food Recipes
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Best Grilled Jalapeno Quesadillas with Ocean Trout and Corn
There are a lot of ways to enjoy trout; this versatile ocean fish shows up in a wide variety of recipes in cuisines all around the world. Of course, Mexican cuisine is one of the many varieties of cooking where you can find some wonderful recipes for fish and seafood, including ocean trout.
This recipe is inspired by a dish which appears on the menu at Melbourne, Australia's Bluecorn restaurant. Yes, indeed, there is good Mexican food to be had in Australia and this dish is a prime example. This quesadilla recipe combines locally available ingredients like freshly caught ocean trout along with decidedly Mexican flavors like tequila, jalapeno peppers, grilled corn, and tortillas.
This recipe is even suitable for those who do not drink for medical reasons, as the alcohol in the tequila quickly cooks out, leaving only its flavor behind in the dish to accent the juicy, tender corn and trout, the heat of the jalapenos and the earthy flavors and slight sweetness of the beans and bell peppers, along with the creamy, tangy cheddar and Monterey Jack cheese. It is a somewhat complicated dish to make, but well worth the effort.
Ocean Trout Quesadillas With Corn, Jalapeno, and Tequila
Ingredients -
8 corn tortillas
1 to 1 ½ lb ocean trout fillets (you can substitute other types of fish if trout is unavailable)
2 ears of corn, cooked (preferably grilled)
1 red bell pepper, seeded and thinly sliced
1 red onion, halved and sliced thinly
2 jalapeno peppers (adjust quantity according to your tastes)
⅓ cup cilantro
¼ cup tequila
¼ cup sharp cheddar and ¼ cup Monterey Jack cheese, shredded
½ cup black beans, cooked
Salt and black pepper, to taste
Lime wedges and shredded cabbage, for garnish
Preparation:
In order to make this recipe go a little quicker, you may want to grill the corn ahead of time (though boiled or steamed corn will also do). Cut the corn off of the ears in strips, making at least 2 strips for each of your 4 quesadillas.
Chop the onion, bell pepper, jalapeno, and cilantro. Sauté the trout in a little oil along with the onion, bell pepper, cilantro and jalapeno, cooking until nearly done, then adding the tequila and beans and turn up the heat to medium-high. The idea here is to quickly cook the flavor of the tequila into your other ingredients, at the same time giving your trout and vegetables a little bit of a sear.
Remove from heat.
Heat the tortillas (preferably over a gas flame the grill is the easiest way) and top each with ¼ of the beans, trout and vegetables, then corn and finally, a little less than ¼ of the cheese.
Top each with another tortilla and sprinkle a little more cheese on top. Place quesadillas under the broiler for a minute until the cheese browns and the tortillas turn a bit crispy around the edges. Serve hot with lime wedges, a little shredded white cabbage and cilantro - and if you prefer, some spicy salsa or hot sauce and perhaps a shot of tequila!
Photo Description:
These ocean trout, jalapeno, and corn quesadillas may come to us by way of Melbourne, Australia, but they contain a wealth of authentic Mexican flavor in an easy to love package. Fresh corn (and of course, corn tortillas), spicy jalapeno peppers, tequila, sharp and tangy cheeses, zesty limes, earthy, savory black beans and of course, perfectly cooked ocean trout! It is like a tour of Mexico all in one dish; and a great main dish for any lunch, dinner or as it is served at the Bluecorn restaurant in Melbourne, even breakfast! It may be a little work to put it all together, but you will find yourself making these tequila jalapeno quesadillas again and again since they are just so wonderful.
Photo by:
http://www.flickr.com/photos/avlxyz/2224799659/
