Cheesy Lobster Quesadillas

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Serves: 6

Prep Time: 20 minutes

Cook Time: 15 minutes


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


01Preheat broiler.
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.

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