Alaska Pollock Quesadilla Courtesy Of: Alaskan Seafood Council Alaska Pollock Quesadilla 6 lbs SYSCO Classic Alaska Pollock fillets, thawed 3/4 lb Casa Solana chorizo or Mexican-style sausage, crumbled 2 cups SYSCO Imperial onions, chopped 1 cup Casa Solana canned or fresh green chiles, diced 3 cups Casa Solana Monterey Jack cheese, shredded 24 (9" diameter) Casa Solana flour tortillas Casa Solana guacamole, sour cream or salsa - as needed, if desired 1. Cut fish into 1/2-inch slices; set aside.
2. Cook sausage and onions until sausage is cooked; stir in fish and chiles; simmer 5 to 8 minutes; keep warm.
3. For each serving, spread 1/2 cup fish mixture over one half of tortilla; sprinkle with 1 ounce of cheese and fold tortilla. Place in hot skillet and cook until lightly browned on both sides. Cut into thirds and place on serving dish. Serve with guacamole, sour cream and/or salsa, if desired.