Catfish Stuffed Pistolettes

Molly53's Note:

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.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 4 tablespoons butter
• 1 bunch green onion , chopped
• 2 lbs cooked chopped catfish fillets (or mild white fish filets of your choice)
• ½ 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:

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