Serve with mango salsa and lime yogurt dipping sauce
- 12 ounces fresh cooked lobster meat, chopped
- ½ cup diced red pepper
- ½ cup diced green pepper
- ½ cup diced yellow pepper
- ½ cup diced red onion
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- dash of Sazón completa
- olive oil
- 1 ½ cups queso fresco, crumbled
- 1 ½ cups Monterrey Jack cheese, shredded
- 1 jalapeño, finely diced
- ½ cup cilantro, chopped
- juice of 1 lime
- flour tortillas
- sour cream for garnish
- pico de gallo for garnish
- mango salsa for garnish
In a skillet over medium high heat, add the olive oil. Cook the peppers, onion, cumin, cayenne pepper and sazón completa for about 6 to 7 minutes. Remove from heat and allow to cool.
In a separate bowl, combine lobster, cheeses, jalapeño, cilantro, lime juice and cooled onion and peppers. Spoon evenly over six tortillas, placing another tortilla on the top of each.
On a large skillet over medium high heat, brush with butter. Place each quesadilla on top and cook for about 5 minutes on each side, or until the cheese is melted. Cut into triangles, and garnish as you desire. Serve immediately!
Lime-yogurt sauce; just add lime juice and the zest from one lime to vanilla or plain yogurt.