Smoked Marlin Quesadillas

• 1 tablespoon olive oil
• 1 pound smoked marlin, shredded
• 1 green bell pepper, stemmed, seeded, and diced
• 1 small white onion, minced
• 2 tomatoes, chopped
• 1 cup canned tomato puree
• 1 teaspoon dried oregano
• 1 bay leaf
• Hungarian sweet paprika, to taste
• Salt and freshly ground black pepper
• Ten 6-inch corn tortillas
• 1 1/2 cups shredded Oaxaca cheese or mozzarella cheese
• Lime wedges, for serving
• Bottled hot sauce, for serving

1. Heat the olive oil in a large heavy saucepan over medium-high heat.
2. Add the marlin, bell pepper, onion, tomatoes, tomato puree, oregano, and bay leaf.
3. Cook to combine the flavors, about 8 minutes.
4. Season to taste with paprika, salt, and pepper.
5. Remove from the heat.
6. Heat a large heavy skillet over medium-high heat.
7. Add 2 corn tortillas, side by side, to heat.
8. Place a small mound of cheese on one side of each tortilla.
9. Wait until the cheese melts slightly, about 1 minute, and then add about 2 tablespoons of the marlin mixture to each tortilla (discard the bay leaf).
10. Fold the tortillas over into half-moons and cook to melt the cheese completely, another minute or two.
11. Transfer the quesadillas to a platter and keep warm.
12. Repeat with the remaining tortillas, cheese, and marlin mixture.
13. Serve with lime wedges and hot sauce on the side.

olive oil, green bell pepper, white onion, tomatoes, tomato puree, oregano, bay leaf, sweet paprika, salt, corn tortillas, oaxaca cheese, lime wedges, hot sauce

Taken from www.epicurious.com/recipes/food/views/smoked-marlin-quesadillas-386938 (may not work)