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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