Catfish Stuffed Pistolettes

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.

• Ready In: 30 mins
• 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

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.