4 Tbsp. butter
1 bunch green onions, chopped
2 lbs. cooked, chopped catfish filets
1/2 lb. jalapeno Velveeta cheese
4 oz. Monterey Jack pepper cheese
1 large onion, chopped
1 bag pistolette rolls
Oil for frying (optional)
Sauté green onions and onion in butter. Add catfish. Simmer 15 minutes. Add Velveeta and Monterey Jack and cook on a very low fire until cheeses melt. Cut a small portion off the end of each pistolette. Using finger, remove inside of roll then fill with catfish mixture. Replace cut-off end of roil and secure with a toothpick. Bake at 350 F degrees for about 15 minutes until golden brown or deep fly in hot oil if desired.
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