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Prep Time: 45 Minutes Cook Time: 8 Minutes |
Ready In: 53 Minutes Servings: 12 |
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From Chef Allen's in Adventura, FL. Ingredients:
12 ounces cooked lobster meat |
1 red bell pepper, diced |
1 yellow bell pepper, diced |
1 small red onion, diced |
1 cup cooked corn kernel |
1 cup diced chayotes or 1 cup mirliton (may substitute zucchini or squash) |
3 tablespoons thinly sliced green onions |
2 tablespoons chopped fresh cilantro |
1 1/2 teaspoons ground cumin |
1 teaspoon chili powder |
1/2 teaspoon kosher salt |
1/2 teaspoon crushed red pepper flakes |
2 tablespoons sour cream |
4 cups shredded white cheddar cheese |
2 tablespoons butter, room temperature |
12 8 inch tortillas |
Directions:
1. In a large bowl, mix together the first 6 ingredients.
2. Add the green onions and next 5 ingredients; stir to mix.
3. Fold in the sour cream and 1 cup of the shredded cheese.
4. Butter on side of each tortilla.
5. Turn the tortilla butter side down and sprinkle tortillas evenly with 1 1/2 cup cheddar cheese.
6. Spread about 1/2 cup lobster filling over the lower half of each tortilla.
7. Sprinkle tortillas with the remaining 1 1/2 cup shredded cheese.
8. Fold the top half of the tortillas down over the filling.
9. Place tortillas on a parchment- or foil-lined baking sheet.
10. Bake at 450 degrees for 8 minutes or until golden brown.
11. Remove quesadillas from oven and cut each in half.
12. Serve hot.
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