Lobster Quesadilla with Tropical Fruit Salsa
Lobster Quesadilla with Tropical Fruit Salsa might be just the hor d'oeuvre you are searching for. This recipe serves 6. Watching your figure? This pescatarian recipe has 1137 calories, 35g of protein, and 47g of fat per serving. This recipe covers 51% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. If you have cream, monterey jack cheese, onion, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.
Instructions
In a large skillet, heat the oil over medium-high heat.
Add 1 1/2 cups red peppers, the green peppers, onion, cumin, and cayenne pepper. Cook until the vegetables are tender, but still firm, about 7 to 8 minutes.
Remove from the heat and cool.
In a medium bowl, mix the lobster meat, cheese, jalapenos, salt, and cooled pepper mixture. Divide the mixture into 6 portions. Sandwich each portion between 2 tortillas, spreading the lobster mixture evenly.
Heat a grill or large skillet over medium heat and film the bottom with some of the butter.
Place as many quesadillas as will fit without touching, and cook each side until the tortillas are golden brown and the cheese has melted, about 5 minutes. Repeat with remaining butter and quesadillas.
Cut quesadillas into wedges.
Place the quesadillas on plates and garnish with remaining red pepper, the green onion, sour cream, and a pineapple top.
Serve immediately with Tropical Fruit Salsa.
3 tablespoons chopped cilantro leaves
In a medium bowl, combine all ingredients and mix well. Refrigerate for 45 minutes to 1 hour before serving.