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.