Here’s a tasty quesadilla filled with flounder fillet, yellow rice and green bell pepper and seasoned to perfection with chili powder.

Ingredients

• ½ cup uncooked yellow rice
• 4 Sea Best Flounder Fillets, thawed and coarsely chopped
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• ½ cup chopped green bell pepper
• 4 flour tortillas (10 inches)
• 2 cups shredded Colby-Jack cheese
• 1 cup salsa
• ¼ cup sour cream

Directions

1. Cook yellow rice according to package directions; set aside.
2. Season Sea Best Flounder with chili powder and salt.
3. Heat oil in a large skillet over medium-high heat. Add fish; sauté for 5 minutes or until fish flakes easily with a fork.
4. Combine the flounder, green bell pepper and reserved yellow rice.
5. Place one tortilla in an ungreased large skillet. Sprinkle ¼ cup Colby-Jack cheese on half of the tortilla. Top with a fourth of the flounder mixture; sprinkle with ¼ cup Colby-Jack cheese. Fold plain side of tortilla over the filling.
6. Cook for 3-4 minutes over medium-high heat or until tortilla is lightly browned; turn carefully. Cook for 2-3 minutes longer or until tortilla is lightly browned and cheese is melted.
7. Repeat with remaining tortillas.
8. Serve with salsa and sour cream.

Servings: 4