Tilapia Quesadilla Wedges from Bothwell Cheese Inc.

178ml (3/4 cup) flour
15ml (1 tbsp) ground cumin
15ml (1 tbsp) chili powder
5ml (1 tsp) ground red pepper or cayenne
680g (11/2 lb) tilapia fillets
2 eggs, lightly beaten
59ml (1/4 cup) olive oil
473ml (8 oz) Bothwell Monterey Jack Cheese with Jalapeños, shredded
158ml (2/3 cup) chopped tomatoes
30ml (2 tbsp) lime juice
8 (20cm/8-inch) flour tortillas
Salsa, sour cream (optional)

1. 1. Combine flour, cumin, chili powder and cayenne in pie plate. Dip fish in beaten eggs; dredge in flour mixture.
2. In large skillet sauté fish in hot oil over medium-high heat 4 to 6 minutes on each side or until fish flakes easily with a fork. Drain on paper towels; flake fish.
3. Combine fish pieces, tomatoes and lime juice in medium bowl. Divide mixture onto center of each tortilla; sprinkle with cheese and fold tortilla over to completely enclose filling.
4. Coat large skillet with nonstick cooking spray. Cook 1 or 2 quesadillas at a time on medium-high heat, 2 to 3 minutes on each side until crisp and lightly browned.
5. Cut each quesadilla into thirds. Serve warm with salsa and sour cream, if desired.

Prep time: 20 minutes
Cook time: 15 minutes
Makes 8 servings

Romance: Bothwell Monterey Jack cheese has a mild, clean flavor that is perfectly suited to Southwest and Mexican-style foods. Adding jalapeños creates a spicy, smooth cheese.

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