because what is life without good food?

Fish Quesadillas with Pineapple Salsa

Next Generation Fish & White Bean Quesadillas with Pineapple Salsa

My dad gave me some fresh fish he had caught when I visited last weekend, and he told me I must either cook them up by Monday or freeze them. Fish is SO much better when it’s fresh, so I cooked it up. My daughter loooooves fresh fish, but she wasn’t very hungry Monday night and we ended up with quite a stack of leftover cooked fish, part catfish, part Northern Pike.

Next Generation Fish & White Bean Quesadillas with Pineapple Salsa

So what do you do with a stack of leftover fish? Well, I often make fish tacos, but this time I wanted to do something a little different … why not a fish quesadilla? I tried it once. Pretty good, but not great. So I tried it a different slant on it … much better! … you are going to be so glad I waited to blog this because these Fish Quesadillas are SO good!  The white beans and greek yogurt take them to a level beyond tasty. (That’s my own personal opinion.) I’m wanting another one already … gonna have to get some more tortillas!

Next Generation Fish & White Bean Quesadillas with Pineapple Salsa

Fish & White Bean Quesadillas with Pineapple Salsa

  • 1 cup cooked white beans (Great Northern or Cannellini)
  • 1/4 cup plain nonfat greek yogurt
  • 1 Tablespoon of liquid from the beans
  • 1 Tablespoon goat cheese
  • Green onion (I used two)
  • Garlic scapes (I used two)
  • 1 Tablespoon finely chopped jalapeno (use more or less according to how spicy you want it)
  • A few cilantro leaves
  • 1 cup finely shredded Mexican blend of cheeses
  • Cooked fish fillets
  • Flour tortillas (whole grain is good!)
  • Pineapple salsa (recipe below)


  1. First, make the pineapple salsa and set aside to allow the flavors to blend.
  2. In a food processor or handi chopper, blend the white beans, yogurt, goat cheese, and a bit of cooking liquid from the beans till smooth. Add snipped green onion, garlic scapes, jalapeno, and cilantro and stir (or chop if you like), then blend in the shredded cheese.
  3. Heat a skillet pan to medium low heat and spray with cooking spray. While it’s warming, spread a tortilla with the cheese/bean mixture, then put flakes of fish all over half the tortilla. Fold it in half so the cheesy mixture completely covers the fish flakes. (If you want to make a big full round quesadilla, spread two tortillas with a thin layer of the cheesy mixture, top one of them with flaked fish, then carefully put the other tortilla on top (cheesy mixture down).)
  4. Put the tortilla in the pan, cover and cook briefly. Check often and when it is brown on the bottom, flip the tortilla over to brown the other side. When both sides are brown and the cheese is nicely melted, slide the quesadilla out of the pan onto a cutting board, cut into pieces, and serve immediately with the fresh pineapple salsa.

Fresh Pineapple Salsa

  • 2/3 cup pineapple cut into small chunks
  • 1/2 cup chopped red onion
  • 1/2 cup chopped, peeled orange
  • 1/2 cup chopped green & red bell pepper
  • 2 cloves of garlic, peeled & chopped fine
  • 3 teaspoons finely chopped jalapeno (use more or less depending on how spicy you want it)
  • 1 1/2 teaspoons tequila
  • Juice of 1/4 of a lime
  • A small bunch of cilantro leaves, chopped

Mix all ingredients in a small bowl. Let sit for a bit to allow the flavors to blend. Store any remaining salsa in a covered container in the fridge.

Next Generation Fish & White Bean Quesadillas with Pineapple Salsa

This recipe was shared at Potluck PartyFit & Fabulous FridaysWeekend Potluck, Everyday Mom’s MealsManic Mondays,  Totally Tasty Tuesdays and KM’s Seafood Bloghop.

13 responses

  1. WOW! These are gorgeous! You have so many great flavors going on here. They sound like creamy, cheesy goodness and I’m sure the pineapple salsa just puts everything over the top!:)

    May 18, 2012 at 7:06 am

    • Ann

      Thank you Lisa! I was SO excited when I tasted this quesadilla. It’s my best quesadilla ever.

      May 18, 2012 at 8:58 am

  2. Seraphima

    I wanted to ask, will fried trout or salmon, or grilled salmon or trout be suitable also? and mixture of Mexican cheese….which ones exactly? They don’t sell a mix here…:( The recipe looks yummy, cannot wait to cook myself. Thank you so much for sharing :):):)

    May 18, 2012 at 9:11 am

    • Ann

      I think salmon or trout would work fine. My mexican cheese blend has Monterey Jack, Cheddar, Queso Quesadilla & Asadero cheeses in it … I’m sure any mix of any of those cheeses would work.

      May 18, 2012 at 9:50 am

  3. What a brilliant idea Ann! Love the flavors and the pineapple salsa!!! Thank you xoxoxo

    May 18, 2012 at 12:06 pm

  4. This is wicked cool. I`ve never had fish quesadillas before. I`ve actually never had a fish taco either. Weird, I know. I love pineapple salsa. It`s so good on fish.

    May 21, 2012 at 12:51 pm

    • Ann

      If you like pineapple salsa on fish, then you’d totally love this quesadilla!

      May 21, 2012 at 1:25 pm

  5. Ann these look so good!! I love fish with salsa. I just went out to lunch with a friend and had a fish wrap. I have made fish tacos and tostadas (mine had white beans too YUMM) so I HAVE to make this!!

    May 21, 2012 at 1:48 pm

    • Ann

      I love beans in anything Mexican! I hope you try these, Bobbi, you will seriously love them:)

      May 21, 2012 at 2:57 pm

  6. Okay, I will fully admit, I ‘m not the biggest fish fan out there. But these look AMAZING! So fresh and tasty. Thanks for sharing at Church Supper. Have a blessed week & come back soon!

    May 21, 2012 at 3:43 pm

    • Ann

      LOL … Thank you so much Krista! I have to admit, I was more excited about these quesadillas (the “leftover” meal) than I was about the fresh fish.

      May 21, 2012 at 5:19 pm

  7. A great alternative to fish tacos and that pineapple salsa….delish! Thanks for sharing on Fit and Fabulous Fridays, Ann! Love it!:)

    May 23, 2012 at 7:53 pm

  8. Pingback: Spinach Avocado Quesadillas « Sumptuous Spoonfuls

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