Fiesta Flounder Fillets

Fish fiesta-style is all spiced up!

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Servings 6

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Bake-Off® Contest 40, 2002

Denise Lapnow

Bridgewater, New Jersey

ingredients 11
Prep Time 15 min
Total Time 45 min

Ingredients

4: oz. (1 cup) shredded colby-Monterey Jack cheese blend or shredded Cheddar cheese

1/2: cup Progresso® Plain Bread Crumbs

2: (6-oz.) cans crabmeat, drained, flaked

1: (4.5-oz.) can Old El Paso® Chopped Green Chiles

2: teaspoons Old El Paso® Taco Seasoning Mix (from 1-oz. pkg.)

2: eggs

2: lb. flounder fillets (6 pieces)

2: teaspoons lemon juice

1: (16-oz.) jar Old El Paso® Thick 'n Chunky Salsa

: 1/4 cup water

1: tablespoon Progresso® Plain Bread Crumbs

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Directions

1 Heat oven to 400°F. In large bowl, combine cheese, 1/2 cup bread crumbs, crabmeat, 3 tablespoons of the chiles, taco seasoning mix and eggs; mix well. Sprinkle each flounder fillet with lemon juice. Spread crabmeat mixture over each fillet. Roll up each. Place in ungreased 12x8-inch (2-quart) glass baking dish.
2 In small bowl, combine salsa and water; mix well. Spoon over rolled fish. Sprinkle with remaining chiles and 1 tablespoon bread crumbs. If desired, sprinkle with additional cheese.
3 Bake at 400°F. for 20 to 30 minutes or until fish flakes easily with fork.