Best 3 Lobster Quesadilla With Tropical Fruit Salsa Recipes

Lobster Quesadilla with Tropical Fruit Salsa image

Provided by Food Network

Time 1h38m

Yield 6 servings

Number Of Ingredients 24

1 tablespoon olive oil
1 1/2 cups diced red pepper, plus 1 cup for garnish
1 1/2 cups diced green pepper
1 cup diced red onion
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
12 ounces roughly chopped fresh cooked lobster meat
3 cups shredded Monterey Jack cheese
4 ounces chopped jalapenos, without seeds, or to taste
Kosher salt
12 (6-inch) flour tortillas
4 ounces clarified butter
1 cup sliced green onion, for garnish
8 tablespoons sour cream, for garnish
6 pineapple tops, for garnish
Tropical Fruit Salsa, recipe follows
1 cup diced mango
1 cup diced papaya
1 cup diced pineapple
3 tablespoons chopped cilantro leaves
1/4 cup diced red onion
1/4 cup diced red pepper
1/4 cup honey
2 tablespoons lime juice

Steps:

In a large skillet, heat the oil over medium-high heat. Add 1 1/2 cups red peppers, the green peppers, onion, cumin, and cayenne pepper. Cook until the vegetables are tender, but still firm, about 7 to 8 minutes. Remove from the heat and cool.
In a medium bowl, mix the lobster meat, cheese, jalapenos, salt, and cooled pepper mixture. Divide the mixture into 6 portions. Sandwich each portion between 2 tortillas, spreading the lobster mixture evenly.
Heat a grill or large skillet over medium heat and film the bottom with some of the butter. Place as many quesadillas as will fit without touching, and cook each side until the tortillas are golden brown and the cheese has melted, about 5 minutes. Repeat with remaining butter and quesadillas.
Cut quesadillas into wedges. Place the quesadillas on plates and garnish with remaining red pepper, the green onion, sour cream, and a pineapple top. Serve immediately with Tropical Fruit Salsa.
In a medium bowl, combine all ingredients and mix well. Refrigerate for 45 minutes to 1 hour before serving.

Lobster Quesadilla with Tropical Fruit Salsa image

Provided by Food Network

Categories appetizer

Time 1h38m

Yield 6 servings

Number Of Ingredients 16

1 tablespoon olive oil
1 1/2 cups diced red pepper, plus 1 cup for garnish
1 1/2 cups diced green pepper
1 cup diced red onion
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
12 ounces roughly chopped fresh cooked lobster meat
3 cups shredded Monterey Jack cheese
4 ounces chopped jalapenos, without seeds, or to taste
Kosher salt
12 (6-inch) flour tortillas
4 ounces clarified butter
1 cup sliced green onion, for garnish
8 tablespoons sour cream, for garnish
6 pineapple tops, for garnish
Tropical Fruit Salsa, recipe follows

Steps:

In a large skillet, heat the oil over medium-high heat. Add 1 1/2 cups red peppers, the green peppers, onion, cumin, and cayenne pepper. Cook until the vegetables are tender, but still firm, about 7 to 8 minutes. Remove from the heat and cool.
In a medium bowl, mix the lobster meat, cheese, jalapenos, salt, and cooled pepper mixture. Divide the mixture into 6 portions. Sandwich each portion between 2 tortillas, spreading the lobster mixture evenly.
Heat a grill or large skillet over medium heat and film the bottom with some of the butter. Place as many quesadillas as will fit without touching, and cook each side until the tortillas are golden brown and the cheese has melted, about 5 minutes. Repeat with remaining butter and quesadillas.
Cut quesadillas into wedges. Place the quesadillas on plates and garnish with remaining red pepper, the green onion, sour cream, and a pineapple top. Serve immediately with Tropical Fruit Salsa.
1 cup diced mango
1 cup diced papaya
1 cup diced pineapple
3 tablespoons chopped cilantro leaves
1/4 cup diced red onion
1/4 cup diced red pepper
1/4 cup honey
2 tablespoons lime juice
In a medium bowl, combine all ingredients and mix well. Refrigerate for 45 minutes to 1 hour before serving.

Lobster Quesadillas image

Provided by Food Network

Categories main-dish

Time 15m

Yield 10 quesadillas

Number Of Ingredients 10

2 pounds thawed frozen or fresh cooked lobster meat
10 (8-inch) flour tortillas
2 pounds cream cheese
1 pound Cheddar, shredded
1 bunch scallions, chopped
1 roasted red onion, chopped
3 roasted plum tomatoes, chopped
4 tablespoons Sriracha (Thai hot sauce, available at most markets)
1 lime, juiced
2 tablespoons canola or olive oil

Steps:

Preheat oven to 400 degrees. F. Cut onion and tomatoes in half and place on a baking sheet. Put into hot oven and roast for 15 minutes or until softened. Remove and let cool slightly and coarsely chop.
Combine all ingredients together in a mixer except for tortillas and lobster meat. On an 8 inch flour tortilla, spread 1/2 cup of the mixture and 3 ounces of lobster meat evenly on 1/2 of tortilla and fold over to create a half moon shape. Repeat with each tortilla.
In a large skillet over medium heat, add oil and pan-fry tortilla until brown and crispy, about 3 minutes per side. Cut into wedges and serve with salsa, guacamole and sour cream.