Lobster Papaya Quesadillas With Mango Cream Recipes

LOBSTER QUESADILLA WITH TROPICAL FRUIT SALSA

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.

MANGO AND BRIE QUESADILLA WITH SOUR CREAM AND LIME DIPPING SAUCE

Steps:

• Heat a 10-inch nonstick saute pan over medium-high heat. Place 1 tortilla in the dry pan for approximately 1 minute per side, or until it just begins to brown. Remove. Repeat with the second tortilla. (If your tortilla expands like a blowfish, poke it with a fork to release the hot air.)
• After the second tortilla has browned, leave it in the pan and reduce heat to medium-low. Spread half of the mango evenly over the tortilla, then top with half of the peppers, scallions, cilantro, and Brie strips. Top with the first tortilla. Cover the pan with a lid, reduce heat to medium-low, and cook for 2 minutes.
• Flip the quesadilla with a spatula, re-cover the pan, and continue cooking for 2 more minutes. (Don't worry if a bit of cheese escapes and begins to sizzle loudly.)
• Remove the quesadilla from the pan, let sit for 1 minute, then slice into 8 wedges (like a pizza). Serve immediately with the sour cream dipping sauce.
• Repeat with the remaining ingredients. Serve with Sour Cream and Lime Dipping Sauce.
• Blend sour cream, lime juice and salt with a fork until the mixture is smooth. Transfer to a small decorative bowl or teacup and refrigerate.

LOBSTER QUESADILLAS

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.

BRIE, PAPAYA AND ONION QUESADILLAS

Steps:

• Preheat oven to 425°F. Heat oil in medium skillet over medium-high heat. Add onion and jalapeño and sauté until onion is just tender, about 4 minutes; cool slightly.
• Arrange 4 tortillas on heavy large baking sheet. Arrange Brie, then cilantro, papaya and onion mixture over tortillas, dividing equally. Top each with another tortilla, pressing to adhere.
• Bake quesadillas until cheese melts and filling is heated through, about 8 minutes. Transfer quesadillas to plates; cut into wedges. Serve passing sour cream and salsa, if desired.

LOBSTER QUESADILLAS

Steps:

• In a large bowl, mix together the first 6 ingredients.
• Add the green onions and next 5 ingredients; stir to mix.
• Fold in the sour cream and 1 cup of the shredded cheese.
• Butter on side of each tortilla.
• Turn the tortilla butter side down and sprinkle tortillas evenly with 1 1/2 cup cheddar cheese.
• Spread about 1/2 cup lobster filling over the lower half of each tortilla.
• Sprinkle tortillas with the remaining 1 1/2 cup shredded cheese.
• Fold the top half of the tortillas down over the filling.
• Place tortillas on a parchment- or foil-lined baking sheet.
• Bake at 450 degrees for 8 minutes or until golden brown.
• Remove quesadillas from oven and cut each in half.
• Serve hot.

MANGO QUESADILLAS

Steps:

• Place the beans in a saucepan over medium heat, and cook 5 minutes. Partially mash with a potato masher or large spoon. Reduce heat to low, and keep warm until ready to serve.
• Heat the oil in a skillet over medium heat. Stir in the onion and red bell pepper. Season with chili powder, cayenne pepper, oregano, and basil. Cook and stir until vegetables are tender. Mix in mango and vegetarian chicken strips, and continue cooking about 2 minutes, until vegetarian chicken is heated through.
• In a separate skillet over medium heat, place the tortillas one at a time until soft and warm, about 2 minutes per side. Spread warm tortillas with equal amounts of the the black beans, mango mixture, Cheddar cheese, arugula, and jalapenos. Fold tortillas over the filling and top with salsa to serve.

LOBSTER -PAPAYA QUESADILLAS WITH MANGO CREAM

Steps:

• In a large bowl, combine the cheeses with the garlic, onion, poblano and bell peppers, cilantro, salt, and lime juice. Carefully blend in lobster and papaya. Spread some lobster mixture over half of each tortilla and fold over. Brush each tortilla with the melted butter. Heat a large nonstick skillet over medium-high heat and cook the quesadillas for about 3-4 minutes, until golden brown on each side.
• MANGO CREAM.
• Using your hands, squeeze the juice from the mango pulp into a bowl. Discard the juice. Put the remaining pulp into a food processor and puree until smooth. Add the sour cream and lemon juice and blend to incorporate, scraping down the sides with a spatula as necessary.
• To serve, cut each quesadilla into 3 triangles and serve with the mango cream.