Lobster Quesadillas
The convenience of our cooked lobster meat by the pound makes preparing this deliciously unique dish a cinch. Mix up a batch of margaritas & enjoy. Olé!
Lobster QuesadillasMakes 8 Quesadillas
Ingredients:
1 lb. (3 cups) cooked lobster meat, thawed
1/3 cup sundried tomatoes, finely chopped
1/3 cup roasted red peppers, finely chopped
3 Tbsp. fresh chives, minced
salt & pepper to taste
3 Tbsp. light mayonnaise (or just enough to bind)
1/3 cup pine nuts, toasted
1 lb. Chihuahua or Monterey Jack cheese, sliced
8 medium-sized flour tortillas
Garnish with salsa, sour cream and guacamole
Directions:
If using our cooked lobster meat by the pound, drain off any liquid left from thawing, but there is no need to rinse the meat. Chop any larger pieces of meat into smaller chunks. Combine the lobster meat, sundried tomatoes, roasted red peppers, chives, salt & pepper and mayonnaise. Cover and chill for one hour.
Spread each crust evenly with half of the pesto sauce, then the lobster meat, tomatoes and olives. Top with goat cheese crumbles. Meanwhile, toast your pine nuts on a baking sheet until golden brown. Pour into a dish and let cool. Then, slice your cheese into approximately 1/4” thick slices, cover and reserve.
When ready, remove filling from fridge and gently fold in the pine nuts. Place your tortillas on a work surface. Spread 1/4 cup of the filling evenly over half of each tortilla. Top with just enough cheese slices to cover the filling mixture, keeping away from the edges. Fold the remaining half of the tortilla over, forming a half-moon shape.
Spray a large griddle or skillet with non-stick cooking spray or drizzle with cooking oil, and heat over medium heat. When hot, carefully place the quesadilla in the oil and fry on one side until golden brown, about 2 minutes. Flip with a spatula and cook on 2nd side until golden brown and cheese is melted, 1 to 2 minutes. Remove and repeat with the remaining quesadillas, adding more oil or spray as needed. Cut into triangles and serve with garnishes.