Maine
Lobster Company
™
Recipe for
Lobster Quesadillas. |
Lobster Quesadilla Recipe
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!
Makes 8 Quesadillas
1 lb. (3 cups) cooked
lobster meat, thawed
1/3 cup sun dried 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
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.
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.
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For additional recipes go to our
Free Recipe Corner! |
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