INGREDIENTS:12 oz. diced lobster meat
1 medium red pepper, diced
1 medium yellow pepper, diced
1 medium red onion, diced
1 cup cooked sweet corn
1 cup diced chayote
3 Tbsp. chopped green onion
2 Tbsp. chopped cilantro
½ Tbsp. ground cumin
1 tsp. ground chili powder
½ tsp. kosher salt
½ tsp. crushed red chili flakes
2 Tbsp. sour cream
1 ½ cups shredded domestic white Cheddar cheese, divided
2 Tbsp. unsalted butter, room temperature
8 flour tortillas, 8-inch
as needed, sour cream
as needed, salsaDIRECTIONS:In a large bowl, combine the lobster, peppers, onion, corn and chayote. Mix well; add the green onion, cilantro, cumin, chili powder, salt and chili flakes. Fold in the sour cream and 3/4 cup of the cheese. Butter one side of each tortilla. Turn over and sprinkle each with approximately 1 ½ Tbsp. cheese (about half of the remaining cheese). Spread about ½ cup of the lobster mixture on the lower half of each tortilla. Top with the remaining cheese. Fold each tortilla in half. Place quesadillas on parchment-lined cookie sheets and bake at 350°F approximately 4-5 minutes, until golden brown. For service, cut each quesadilla in half. Allow 2 quesadillas per serving. Serve with sour cream and salsa.
SERVINGS:4 servingsFrom:Chef Allen Susser, Chef Allen’s, Aventura, FloridaPHOTO CREDIT:Photo Credit: DAIRY MANAGEMENT INC.