Chipotle-Spiced Cod Quesadillas with Avocado Sauce

Steps

1. Thaw the frozen corn kernels in a colander under cool running water, then drain well and set aside.
2. Make the avocado sauce: mash the avocado with the Greek yogurt, half of the cilantro, half of the lime juice and a quarter of the salt until smooth; chill until serving.
3. Mix the paprika, cumin, garlic powder and the remaining three-quarters of the salt in a small bowl, then rub this spice mix over both sides of the cod fillets.
4. Heat half of the canola oil in a large skillet over medium-high heat. Cook the cod fillets 3 to 4 minutes per side until the cod flakes easily and reaches 145°F (63°C).
5. Transfer the cooked cod to a bowl and flake it with a fork. Add the thawed corn kernels, the green onion, the remaining half of the cilantro and the remaining half of the lime juice, and toss to make the filling.
6. Wipe out the skillet. Lay out the tortillas and cover half of each with the queso fresco, the cod and corn filling and the mozzarella, then fold each tortilla over.
7. Brush the skillet with half of the remaining canola oil and cook two quesadillas over medium heat, 2 to 3 minutes per side, until golden and the cheese melts. Repeat with the last of the canola oil and the other two quesadillas.
8. Cut each quesadilla into wedges and serve with the avocado sauce.