Jerk Chicken Stuffed Sweet Potato
March 22, 2022
Whole Baked Fish with Ginger Sauce
April 1, 2022
You don't have to start from scratch, build from what you know!!!
The Ingredients & Instructions:
Ingredients
- 1 tbsp. OLIVE OIL
- 1 ½ cups diced RED PEPPER
- 1 ½ cups diced GREEN PEPPER
- 1 cup diced RED ONION
- 1 tsp. CUMIN
- ¼ tsp. CAYENNE PEPPER
- 12 oz. roughly chopped cooked LOBSTER MEAT
- 3 cups shredded MONTEREY JACK CHEESE
- ½ tsp KOSHER SALT
- 12 (6-inch) FLOUR TORTILLAS
- 3 tbsp. BUTTER, divided
- 1 ½ cup DICED MANGO
- 2 tbsp. finely chopped RED ONION
- 1 tbsp. minced JALAPEÑO
- 3 tbsp. chopped CILANTRO LEAVES
- 1 tbsp. LIME JUICE
Instructions
- Mix MANGO, RED ONIONS, JALAPEÑO, CILANTRO LEAVES, and LIME JUICE and refrigerate for at least 1 hour.
- In a large skillet, heat the oil over medium-high heat. Add RED PEPPERS, GREEN PEPPERS, ONION, and CUMIN. Cook until the VEGETABLES are tender, but still firm. Remove from the heat and cool.
- In a medium bowl, mix the LOBSTER MEAT, CHEESE, SALT, and cooled PEPPER mixture.
- Divide the mixture among the TORTILLAS, spreading the LOBSTER mixture evenly.
- Heat a grill or large skillet over medium heat and add the 1 tbsp. of BUTTER and grill each QUESADILLAS on each side until the TORTILLAS are golden brown and the CHEESE has melted.
- Repeat with remaining BUTTER and QUESADILLAS.
- Garnish with the MANGO SALSA.
ENJOY!
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