Catfish Stuffed Pistolettes

Name: Catfish Stuffed Pistolettes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 tablespoons butter; 1 bunch green onion, chopped; 2 lbs cooked chopped catfish fillets (or mild white fish filets of your choice); 1/2 lb velveeta processed cheese with jalapeno peppers (if you can't find it, just add peppers to taste to regular Velveeta); 4 ounces monterey jack pepper cheese; 1 large onion, chopped; 4 pistolette rolls (football shaped brown and serve bread rolls); oil (for frying) (optional)

Submitted by Molly53

"A piquant and delicious way to use up any leftover fish (although this IS worth cooking the fish for) courtesy of Great Cajun Cooking. Pistolette rolls are palm-sized, brown and serve bread rolls. If you can't find them at your local market, use a good French type bread roll."

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Ready In:: 30mins
Ingredients:: 8
Serves:: 4

ingredients

4 tablespoons butter
1 bunch green onion, chopped
2 lbs cooked chopped catfish fillets (or mild white fish filets of your choice)
¹⁄₂ lb velveeta processed cheese with jalapeno peppers (if you can't find it, just add peppers to taste to regular Velveeta)
4 ounces monterey jack pepper cheese
1 large onion, chopped
4 pistolette rolls (football shaped brown and serve bread rolls)
oil (for frying) (optional)

directions

Saute green onions and onion in butter.
Add catfish and simmer for 15 minutes.
Add Velveeta and Monterey Jack and cook on a very low fire until cheeses melt and are completely incorporated.
Cut a small portion off the end of each pistolette.
Using your finger, remove inside of roll then fill with fish mixture.
Replace cut-off end of roll and secure with a toothpick.
Bake at 350 degrees for about 15 minutes until golden brown or deep fry in hot oil if desired.