Indulge in a taste of coastal luxury with our Cheesy Lobster Quesadillas – a culinary creation that marries the opulence of succulent lobster with the comfort of gooey, melted cheese. This recipe is a symphony of flavors and textures, the subtle brininess of the lobster harmonizes beautifully with the mild creaminess of the cheese, while the warm tortillas provide the perfect vessel to hold this delectable seafood creation. It’s a dish that exudes elegance yet is surprisingly easy to prepare, making it perfect for special occasions or a lavish weeknight treat.
4 medium fresh poblano chilies (can substitute with one 4-ounce can chili peppers)
2 cups (about 14 ounces) cooked and chopped lobster meat
1 cup coarsely chopped fresh spinach
4 ounces (1 cup) shredded Jalapeno Jack cheese
4 ounces (1 cup) shredded Cheddar cheese
1/2 cup chopped fresh cilantro
12 8-inch flour tortillas
2 tablespoons butter
02Cut poblanos in half lengthwise and discard seeds and membranes. Place the peppers skin side up on a foil-lined baking sheet. Broil peppers until blackened, about 5 minutes. Place peppers in a resealable plastic bag. Let stand 5 minutes. Peel and cut peppers into short strips.
03Combine peppers and remaining ingredients except butter. Divide mixture among 6 of the tortillas. Top with remaining tortillas. Heat butter over medium heat in large skillet or griddle. Cook until golden on each side, about 4 minutes. To serve, cut each quesadilla into quarters.