Menu
Appetizers + Snacks / Fish + Seafood / Food

Spicy Baked Quesadillas with Jalapeño Mackerel

Golden crisp perfection! These Spicy Baked Quesadillas with Jalapeño Mackerel are quick, easy, and perfect for a snack or quick weeknight dinner.

Overhead shot of platter of baked quesadillas with guacamole, salsa, and sour cream.

This post is sponsored by King Oscar | Thank you for supporting the brands I trust.

I baked quesadillas and I’m never looking back.

Quesadillas are usually fried up on a griddle or in a skillet with oil or butter. Now, I’m not at all opposed to the occasional fried food. But if it’s just as good—or better—when baked, then that’s how I roll. And that’s how it’s gonna be with quesadillas in this house from now on. These bad boys are crispy, cheesy, melty perfection with just a smidgen of oil and absolutely NO greasyness. I also love that they’re unfussy! They’re a great solution for a weeknight dinner bind and they’re fantastic for noshing when entertaining. You know, when the pandemic is over…

Speaking of healthier choices: mackerel!

Poultry is easily everyone’s go-to lean protein. And that’s fine. It’s cool. We like chicken. But King Oscar’s quality mackerel brings a little extra to your meal with it’s buttery texture and numerous health benefits. It’s rich in protein and Omega-3 fatty acids, which makes it a great choice for a heart-healthy diet. These new Royal Fillets of Mackerel with Jalapeño Peppers are packed with slices of jalapeño peppers, which gives them a nice little punch of heat—perfect for quesadillas! If you can’t get your hands on King Oscar’s jalapeño variety, you can snag them on Amazon. Another option is to use their mackerel in extra virgin olive oil and adding your own pickled jalapeños.

Overhead shot of opened can of Jalapeno mackerel.

That ooey gooey filling.

It’s good. Like, really good. And there’s really nothing to it. Something I think you’ll love about this recipe is that it’s easy to adapt. Along with the diced onion and bell pepper, you can add chopped mushrooms, spinach, black beans, extra jalapeño, whatever! Here’s what we’ve got folded into our filling:

  • King Oscar’s Mackerel with Jalapeño Peppers
  • Red bell pepper
  • Red onion
  • Cumin
  • Chili powder
  • Kosher salt
  • Plain Greek yogurt (or you can use sour cream)
  • Shredded Mexican blend cheese

Other goodies you might want to consider:

  • Mushrooms
  • Spinach
  • Extra jalapeño
  • Black beans
  • Tomatoes

 

Collage of process photos for making quesadillas.

Overhead shot of hand grabbing a quesadilla from a platter.

How to make Spicy Baked Quesadilla with Jalapeño Mackerel.

  1. Preheat your oven to 425º F and arrange a rack in the center of the oven.
  2. Add the drained mackerel, peppers, onions, Greek yogurt, cumin, chili powder, shredded cheese, and salt to a large mixing bowl, and mix until all of the ingredients are well blended.
  3. Line a baking sheet with parchment paper and lightly brush some olive oil over the parchment.
  4. Place a large tortilla onto the parchment and scoop half of the filling onto one side of the tortilla. Pat the filling down a bit to secure, and fold the tortilla over, pressing down lightly. Carefully slide the tortilla to one side of the baking sheet and place the other tortilla down. Repeat the same steps for filling and folding.
  5. Lightly brush the tops of the folded tortillas with olive oil.
  6. Place in the oven on the center rack and bake for about 15 minutes, or until the tortillas are lightly golden and crisped.
  7. When done, remove from the oven and let them sit for about 5 minutes to cool a bit.
  8. Cut the tortillas into wedges, place on a serving platter, and serve with salsa, guacamole, and plain Greek yogurt (or sour cream).

Overhead shot of platter of baked quesadillas with guacamole, salsa, and sour cream.

Equipment you’ll need:

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Spatula or mixing spoon
  • Pastry brush (for olive oil; optional)

Frontal shot of quesadilla slices stacked on top of one another.

Other awesome mackerel recipes to try:

Spicy Baked Quesadillas with Jalapeño Mackerel

Golden crisp perfection! These Spicy Baked Quesadillas with Jalapeño Mackerel are quick, easy, and perfect for a snack or weeknight dinner.
Course Appetizer, Main Course, Snack
Cuisine Mexican
Keyword 30 minute meal, Baked, mackerel, Quesadillas
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Author Dana Sandonato

Ingredients

  • 2 cans of King Oscar Royal Fillets of Mackerel with Jalapeño Peppers, drained very well You can also use King Oscar's olive oil variation
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced red onion
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 2 TBSP plain Greek yogurt or sour cream
  • A pinch of Kosher salt, to taste
  • 1 cup shredded Mexican blend cheese You could use any blend here, but we usually go for the Mexican blend.
  • Olive oil, for brushing

Instructions

1 cup Shredded Mexican blend cheeseOlive oil, for brushing

  • Preheat your oven to 425º F and arrange a rack in the center of the oven.
  • Add the drained mackerel, peppers, onions, Greek yogurt, cumin, chili powder, shredded cheese, and salt to a large mixing bowl, and mix until all of the ingredients are well blended.
  • Line a baking sheet with parchment paper and lightly brush some olive oil over the parchment.Place a large tortilla onto the parchment and scoop half of the filling onto one side of the tortilla. Pat the filling down a bit to secure, and fold the tortilla over, pressing down lightly. Carefully slide the tortilla to one side of the baking sheet and place the other tortilla down. Repeat the same steps for filling and folding.
  • Lightly brush the tops of the folded tortillas with olive oil.Place in the oven on the center rack and bake for about 15 minutes, or until the tortillas are lightly golden and crisped.
  • When done, remove from the oven and let them sit for about 5 minutes to cool a bit.
  • Cut the tortillas into wedges, place on a serving platter, and serve with salsa, guacamole, and plain Greek yogurt (or sour cream).

Notes

To store, refrigerate in an airtight container for up to 3 days.
To reheat in the microwave, zap it for 10 seconds at a time until warmed through.
To reheat in the oven, bake it for five minutes at 350º F. 

No Comments

    Leave a Reply

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.