Elevate your quesadilla with lobster meat and fresh fruit salsa
Prep Time:
30 minutes
Cook Time:
5 minutes
Servings:
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
  1. Step 1: Soak 2 ancho chili peppers and 2 guajillo chili peppers in water until tender, then drain.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 1: Pre-heat a skillet or griddle.
  7. 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.
  8. 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.