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.