Grilled Mahi-Mahi Quesedillas
Cooking the seafood in a fry pan before finishing it on a grill is a key to this recipe's success. By cooking the Mahi in a fry pan, they can be cooked well ahead of time. When it comes time to put them together, you heat it all up on your grill for that extra jick of flavor.
ALthough I usually plan on making this dish for a party, it's also a great way to use some left over Mahi Mahi or Shirmp that you've blackened and have as leftovers.
- 1 Pound Mahi - Mahi
- 2 Tablespoons Butt Kickin' Blacken, Southwest Blend
- 1 Tablespoon Vegetable Oil
- 2 Tablespoons Butter
- 16 Ounces Monterey Jack Cheese, grated
- 8, 8" Flour Tortillas
1. Prepare the mahi by first washing and drying it well. Remove the blood strip, then slice into 1/2" x 1 1/2" strips. Coat with the Blacken.
Place the oil and butter in a Teflon pan and melt over high heat. When the butter has melted, Add the meat, and cook until done, about 5 minutes. Don't overcook the meat, or it will become dry and fall apart.
2. Place a tortilla on a plate, add the cheese.
3. Place some seafood on top, then another layer of cheese. Place another tortilla on top, and make some more.
These can be made well in advance, and kept in the refrigerator until your ready to cook.
4. Place the tortilla on a medium temperature grill and put the lid on. Depending on the heat of your grill, it will probably take about 2 minutes per side. When you smell the tortilla cooking, it's time to flip it.
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