Ingredients to Serve-4
12 ounce Diced Florida Lobster Meat
1 medium Diced Red Pepper
1 medium Diced Yellow Pepper
1 small Diced Red Onion
1 cup Cooked Sweet corn
1 cup Diced Chayote
3 tablespoons Green Onion
2 tablespoons Chopped Cilantro
1/2 tablespoon Ground Cumin
1 teaspoon Ground Chili Powder
1/2 teaspoon Kosher Salt
1/2 teaspoon Crushed Red Chili Flakes
2 tablespoons Sour Cream
1 1/2 cups White Cheddar Cheese
2 tablespoons Sweet Butter, Room Temperature
8 8 inch Flour Tortilla
To Prepare The Mixture: In a large stainless steel bowl combine the lobster, peppers, onion, corn, and chayote, mix these well, then add the herbs & spices including the green onion, cilantro, cumin, chili powder, salt and chili flakes.
Fold in the sour cream and half of the cheddar cheese.
To Make The Quesadilla: Butter one side of the tortilla shell. Turn the
shell over and sprinkle each with a little of the cheddar cheese.
Spoon in about 1/2 cup of the lobster mixture and spread it on the lower half of the shell. Finish with the remaining cheese. Fold the tortilla in half.
To Bake The Quesadilla: Preheat the oven to 350 degrees. Place the quesadilla on lined cookie sheets. Bake the quesadilla shells for approximately 4-5 minutes until golden brown. Remove the shells from the oven and cut each in half. Serve 2 halves for one portion.