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Fiesta Flounder Fillets

Fiesta Flounder Fillets
  • Prep 15 min
  • Total 45 min
  • Ingredients 11
  • Servings 6
Fish fiesta-style is all spiced up!
Updated May 23, 2008
Make With
Make With
Old El Paso
Bake-Off® Contest 40, 2002
Bake-Off® Contest 40, 2002
Denise Lapnow
Bridgewater, New Jersey

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

Steps

  • 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.

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories
350
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
5g
25%
Cholesterol
205mg
68%
Sodium
1220mg
51%
Total Carbohydrate
16g
5%
Dietary Fiber
2g
8%
Sugars
5g
Protein
47g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 Starch; 6 1/2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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