LOBSTER QUESADILLAS WITH SPICY MANGO SALSA
Mango Salsa
4 very ripe mangoes, chopped
1/2 fresh pineapple, chopped
1 red onion, chopped
1/2 red bell pepper, chopped
1 bunch fresh cilantro, chopped
1 teaspoon salt
1/2 teaspoon Tabasco sauce
Juice of 1 lime
Quesadillas
2/3 cup shredded Monterey Jack cheese
1/3 cup shredded jalapeņo Monterey Jack cheese
2 steamed or boiled lobster tails, chopped
1/2 onion, chopped
3 tablespoons chopped scallions
2 teaspoons chopped red bell pepper
4 (9-inch) flour tortillas
1/4 cup vegetable oil
For the salsa, combine the mangoes, pineapple, onion, bell pepper, cilantro, salt, Tabasco sauce and lime juice in a bowl and mix well.
For the quesadillas, mix the Monterey Jack cheese and jalapeņo Monterey Jack cheese in a bowl. Layer 1/2 of the cheese mixture, the lobster, onion, scallions, bell pepper and remaining 1/2 of the cheese mixture evenly on each of 2 of the tortillas. Top each with the remaining tortillas. Heat the oil in a skillet until hot but not smoking. Add the quesadillas. Cook until lighly browned on each side, turning once. Serve with the salsa.
Variation: For Grilled Chicken Quesadillas, cut 2 grilled boneless skinless chicken breasts into bite-size pieces and use instead of the lobster.
Serves 4
Wow Your Guests: Mound salsa in hollowed out pineapple cut lengthwise. Garnish with fresh cilantro leaves and place quesadillas right before serving around pineapple on serving platter. Serve immediately. |
