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Lobster Quesadilla

Product A northern twist on a south of the border dish.

Ingredients:

• 1 Cup diced sweet red pepper
• 1 Cup diced yellow pepper
• 1 Cup diced red onion
• 1 Cup of sliced green scallion
• 1 Jalapeno pepper, cored, seeded
   and minced.
• 3 Cups of shredded Mexican blended cheese.
     (not with seasoning mixed in)
• 1 Lb. Fresh lobster meat chopped in bite size pieces
• 1/4 Tsp. cayenne pepper
• Juice from one lime
• Kosher or Sea Salt
• 10 Medium tortillas - Aprox. 10 inches across

Directions:

In a sauté pan over medium high heat add the olive oil.  When heated, add the red peppers, yellow peppers, red onion, salt and cayenne pepper.  Cook till vegetables are just starting to get soft but still some firmness to them, about 4 - 5 minutes.  Do not over cook.  Remove from the heat, spoon into a bowl and allow to cool.
When cool, add all the other ingredients (except for the scallions) and mix well.  Divide mixture into five equal portions.  Spread evenly on a tortilla, keeping mixture a half inch from the edge all the way around, place another tortilla on the top, sandwich style, and place on a cookie sheet.
In a preheated 400 º oven, cook till cheese is bubbly about 6 to 7 minutes.  If you want to brown the outside place under the broiler until the top begins to brown.
When done, cut quesadilla into wedges, serve with a dollop or sour cream and a large spoonful of the fruit salsa and garnish the plate with scallions.
Other things to have on hand, sour cream and guacamole.

Seafood ingredients used:

Lobster Meat - Fresh


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