Lobster Quesadilla With Pineapple-Mango Relish

Name: Elevate your quesadilla with lobster meat and fresh fruit salsa
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 ancho chili peppers; 2 guajillo chili peppers; 1 (32-ounce) can diced tomatoes in juice; 5 ounce tomato juice; 1 tablespoon garlic; 1 sprig thyme; 1/3 bunch cilantro; 2 ounce shallots; 1 tablespoon olive oil; 1 teaspoon kosher salt; 1 teaspoon black pepper; 8 ounce sour cream; 1 tablespoon lime juice; salt and black pepper to taste; 10 ounce diced mango; 6 ounce diced pineapple; 3 ounce diced red onions; 3 cup diced red pepper; 1/8 bunch cilantro; 1 tablespoon rice wine vinegar; juice from 2 limes; salt and pepper, to taste; 1 pound lobster meat; 1/2 cup cilantro, chopped; 1/2 tablespoon kosher salt; 1/2 tablespoon black pepper; 3 (10-inch) flour tortillas; 12 ounce pepper jack cheese; 1/2 bunch green onions, julienned

The Daily Meal Staff|May 19, 2021 8:54 pm EST

4.5 (2 ratings)

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Tender chunks of sweet lobster are nested into a crispy quesadilla and garnished with fresh fruit salsa, spicy guajillo ancho sauce and a cool lime crema.This recipe is from Mojitos restaurant in the USTA Billie Jean King National Tennis Center in Queens, New York. This recipe was originally published in the New York Daily News.

Prep Time

30

minutes

Cook Time

5

minutes

Servings

3

Lobster Quesadilla With Pineapple-Mango Relish recipe - The Daily Meal

Total time: 35 minutes

Ingredients

2 ancho chili peppers
2 guajillo chili peppers
1 (32-ounce) can diced tomatoes in juice
5 ounce tomato juice
1 tablespoon garlic
1 sprig thyme
1/3 bunch cilantro
2 ounce shallots
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
8 ounce sour cream
1 tablespoon lime juice
salt and black pepper to taste
10 ounce diced mango
6 ounce diced pineapple
3 ounce diced red onions
3 cup diced red pepper
1/8 bunch cilantro
1 tablespoon rice wine vinegar
juice from 2 limes
salt and pepper, to taste
1 pound lobster meat
1/2 cup cilantro, chopped
1/2 tablespoon kosher salt
1/2 tablespoon black pepper
3 (10-inch) flour tortillas
12 ounce pepper jack cheese
1/2 bunch green onions, julienned

Directions

Step 1: Soak 2 ancho chili peppers and 2 guajillo chili peppers in water until tender, then drain.
Step 2: In a large container, mix the drained chili peppers with 1 (32-ounce) can diced tomatoes in juice, 5 ounces tomato juice, 1 tablespoon garlic, 1 sprig thyme, 1/3 bunch cilantro, 2 ounces shallots, 1 tablespoons olive oil, 1 teaspoon kosher salt and 1 teaspoon black pepper. Place the mixture in a blender and blend until smooth, then refrigerate.
Step 1: In a bowl, mix together 8 ounces sour cream, 1 tablespoon lime juice, and salt and black pepper to taste. Refrigerate until ready to use.
Step 1: In a bowl, mix together 10 ounces diced mango, 6 ounces diced pineapple, 3 ounces diced red onions, 3 cups diced red pepper, 1/8 bunch cilantro, 1 tablespoon rice wine vinegar, the juice from 2 limes, and salt and pepper to taste. Refrigerate until ready to use.
Step 1: In a bowl, mix together 1 pound lobster meat, 1/2 cup chopped cilantro, 1/2 tablespoon kosher salt and 1/2 tablespoon black pepper. Refrigerate until ready to use.
Step 1: Pre-heat a skillet or griddle.
Step 2: Lay 1/3 of the lobster meat in the center of each of 3 (10-inch) tortillas, and spread it out. Top each with 1/3 of the pepper jack cheese and 1/3 of the green onions.
Step 3: Fold each quesadilla in half. In a pre-heated skillet or on a hot griddle, sear quesadillas until lightly browned on both sides. Cut each quesadilla into 4 wedges on the diagonal, and drizzle with the 3 sauces, serving extra on the side.