LOBSTER QUESADILLAS

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
• butter
• 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.