Chili-Lime Cod Quesadillas with Roasted Pepper Salsa

Steps

1. Prep first: pat the cod fillets dry, slice the bell pepper, dice the tomato and red onion, mince the jalapeño and garlic, chop the cilantro, and shred the mozzarella.
2. Heat a large skillet over medium-high heat with one third of the olive oil. Add the bell pepper strips and cook, turning, until blistered and charred in spots, 6 to 8 minutes. Move to a cutting board and chop finely.
3. For the salsa, stir the chopped roasted pepper with the tomato, red onion, jalapeño, half the cilantro, half the lime juice and half the salt in a bowl. Set aside.
4. In a small bowl, mix the garlic, chili powder, cumin, the remaining half of the salt and another one third of the olive oil. Rub this mixture over both sides of the cod fillets.
5. Wipe out the skillet and set over medium heat. Cook the cod fillets 3 to 4 minutes per side until the fish flakes easily and reaches 145°F (63°C). Transfer the cod to a plate, drizzle with the remaining half of the lime juice and flake into pieces.
6. Lay out the flour tortillas. Sprinkle half of each tortilla with the mozzarella, then the flaked cod and the remaining half of the cilantro; fold over.
7. Brush the skillet with the remaining one third of the olive oil. Cook the quesadillas two at a time over medium heat, 2 to 3 minutes per side, until golden and the cheese melts.
8. Cut each quesadilla into wedges and serve with the roasted pepper salsa and the Greek yogurt on the side.