INGREDIENTS:4 medium fresh poblano chiles (can substitute a 4-oz. can chili peppers)
2 cups cooked, chopped lobster meat
1 cup coarsely chopped fresh spinach
1 cup shredded Jalapeño Jack cheese
1 cup shredded Cheddar cheese
½ cup chopped fresh cilantro
12 8-inch flour tortillas
2 Tbsp. butter

Mango Pico de Gallo:
1 medium mango, peeled and diced
½ cup diced red onion
½ cup diced red pepper
1 small jalapeño pepper, seeded and diced
1/3 cup finely chopped cilantro
3 Tbsp. lime juice
2 Tbsp. orange juice

Red Pepper Sour Cream:
¾ cup prepared roasted red peppers, drained well
¾ cup reduced-fat sour cream
1 Tbsp. fresh lime juice DIRECTIONS:Preheat broiler. Cut poblanos in half lengthwise and discard seeds and membranes. Place the peppers, skin side up, on a foil-lined baking cheet. Broil peppers until blackened, about 5 minutes. Place peppers in a resealable plastic bag. Let stand 5 minutes. Peel and cut peppers into short strips. Combine peppers and remaining ingredients except butter. Divide mixture among six of the tortillas. Top with remaining tortillas. Heat butter over medium heat in large skillet or griddle. Cook until golden on each side, about 4 minutes. To serve, cut each quesadilla into quarters. Serve with Mango Pico de Gallo and Red Pepper Sour Cream.

Combine all ingredients in medium bowl and refrigerate until serving time.

Place peppers and sour cream in blender container. Blend until smooth. Add fresh lime juice and serve with quesadillas.SERVINGS:6-8 servingsFrom:Chef Kent Rathbun, Abacus, Dallas