Recipe courtesy of Costa Vanikiotis
Lobster Quesadillas
- Level: Easy
- Yield: 10 quesadillas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 748
- Total Fat
- 54
- Saturated Fat
- 27
- Carbohydrates
- 32
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 36
- Cholesterol
- 261
- Sodium
- 1523
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
2 pounds thawed frozen or fresh cooked lobster meat
10 (8-inch) flour tortillas
2 pounds cream cheese
1 pound Cheddar, shredded
1 bunch scallions, chopped
1 roasted red onion, chopped
3 roasted plum tomatoes, chopped
4 tablespoons Sriracha (Thai hot sauce, available at most markets)
1 lime, juiced
2 tablespoons canola or olive oil
Directions
- Preheat oven to 400 degrees. F. Cut onion and tomatoes in half and place on a baking sheet. Put into hot oven and roast for 15 minutes or until softened. Remove and let cool slightly and coarsely chop.
- Combine all ingredients together in a mixer except for tortillas and lobster meat. On an 8 inch flour tortilla, spread 1/2 cup of the mixture and 3 ounces of lobster meat evenly on 1/2 of tortilla and fold over to create a half moon shape. Repeat with each tortilla.
- In a large skillet over medium heat, add oil and pan-fry tortilla until brown and crispy, about 3 minutes per side. Cut into wedges and serve with salsa, guacamole and sour cream.