Tortilla, Cheese and Catfish Wrap
Wash the catfish fillets and pat dry. In an oven proof skillet, sauté the catfish fillets in the butter until done, about 3 minutes per side. Remove the fillets.
In the same skilled, adding a bit more butter if necessary, sauté the onions and mushrooms for 2 to 3 minutes. Add the green chilies and mix well. Place the fillets back into the skillet, using some of the onion mixture on top of the fish. Mix the cheeses and sprinkle over the skillet, completely covering the fish and onion mixture. Place the skillet, under a hot broiler for a few minutes, until the cheeses are completely melted and very lightly browned.
Serve immediately by placing a filled and accompanying cheese and vegetables on a warm tortilla, folding the edges over to enclose the serving. Place each tortilla on a bed of shredded lettuce and serve with Tomato Salsa and a dollop of guacamole.
Tomato Salsa: Combine 2 tomatoes, finely chopped, 2 jalapeno peppers, finely chopped, ½ small onion, finely chopped, 3 green onions, finely chopped, 2 tablespoons white vinegar, ½ teaspoon ground cumin and 1 teaspoon salt, mix well. Prepare one day ahead, if possible, and store refrigerated.
Makes 2 cups