Step 1
For the quesadillas:
Pat the sole fillets dry. Season with salt and pepper.
Cooking in two batches, add 1/2 tablespoon olive oil to a large nonstick sauté pan over medium-low heat. Once the oil is hot, add the sole and cook for 2 minutes before turning it over and cooking for 2-3 minutes on the other side. Repeat for the remaining fillets. Flake the fillets.
Step 2
While the sole is cooking, add beans, corn, paprika, cumin, chili powder, and salt to a medium mixing bowl. Add flaked sole and stir until mixture is evenly coated with spices.
Step 3
Cooking in batches, add 1 teaspoon of oil to the pan over medium heat. Add a tortilla to the pan and sprinkle 1/3 cup of cheese evenly over the tortilla. Fill half of the tortilla with about ½ cup sole mixture. Cook until cheese is melted, about two minutes, and fold tortilla over filling, pressing firmly to seal. Cook until tortilla is lightly browned, about another minute. Repeat for the remaining tortillas.
Cut into 2-3 wedges and serve with avocado crema.
Step 4
For the avocado crema:
- In a food processor or high-speed blender, add Greek yogurt, avocado, lime juice and salt and blend until smooth and creamy, about one minute. Serve with the quesadillas.
Notes:
To save time, use a stovetop griddle so you can cook all the sole fillets and all the quesadillas at once.
You may need to slightly lower the heat once you reach your final batches of quesadillas.
