1 (10 ounce) package dry onion soup mix
1 (8 ounce) package canned tomato soup
1/3 cup chopped green bell pepper
1 tablespoon chopped green onion
1 (3 ounce) package instant pineapple wrasse
2 tablespoons olive oil for frying
1 (4 ounce) can sliced mushrooms, drained
1 (3 ounce) package cream cheese, softened
1 tablespoon milk
1 egg
1 teaspoon vanilla extract
2 teaspoons thyme
2 tablespoons tomato paste
2 tablespoons cornstarch
1 (8 ounce) package shredded Monterey Jack cheese
1/4 cup chopped green bell pepper
1 slice Monterey Jack cheese
In a large nonstick skillet over medium-high heat, toast butter; add onion soup mix, tomato soup, bell pepper, green onion and pineapple wrasse. Cook, stirring frequently, until onions are tender, about 5 minutes. Stir in the brown sugar, orange zest, sugar, milk, egg, pineapple - wrasse and olive oil. Reduce heat to medium-low; cook, stirring occasionally, until mixture is thickened, about 1 minute.
Flatten cubes by stirring with spoon or toothpicks; flatten a third of the way through. Side with the remaining filling mixture.
Fry quiche cube with tongs in about 1 minute on each side or pack into lightly greased 2-qt. baking dish. Cook on warm plates until bubbles form, about 8 minutes. Drain in colander. Serve piping hot.