Food Network UK

Lobster qusadilla with tropical fruit salsa

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Ingredients

  • Tropical Fruit Salsa, recipe follows
  • 1 Tbsp olive oil
  • 6 pineapple tops, for garnish
  • For Tropical Fruit Salsa:
  • 100g Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced mango
  • 100g Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced papaya
  • 100g Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced pineapple
  • 3 Tbsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped coriander leaves
  • 25g Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced red onion
  • 25g Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced red pepper
  • 65ml honey
  • 8 Tbsp sour cream, for garnish
  • 100g Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced spring onion, for garnish
  • 115g clarified Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 150g Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced red pepper, plus 225g for garnish
  • 150g Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced green pepper
  • 100g Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced red onion
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 350g roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh cooked lobster meat
  • 300g shredded Monterey Jack cheese
  • 115g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped jalapenos, without seeds, or to taste
  • Salt
  • 12 (15cm ) flour tortillas
  • 2 Tbsp lime juice

Use imperial measurements

Method

How to make Lobster qusadilla with tropical fruit salsa

1) In a large skillet, heat the oil over medium-high heat. Add 335g red peppers, the green peppers, onion, cumin, and cayenne pepper. Cook until the vegetables are tender, but still firm, about 7 to 8 minutes. Remove from the heat and cool.

2) In a medium bowl, mix the lobster meat, cheese, jalapenos, salt, and cooled pepper mixture. Divide the mixture into 6 portions. Sandwich each portion between 2 tortillas, spreading the lobster mixture evenly.

3) Heat a griddle or large skillet over medium heat and film the bottom with some of the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter . Place as many quesadillas as will fit without touching, and cook each side until the tortillas are golden brown and the cheese has melted, about 5 minutes. Repeat with remaining Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and quesadillas.

4) Cut quesadillas into wedges. Place the quesadillas on plates and garnish with remaining red pepper, the green onion, sour cream, and a pineapple top. Serve immediately with Tropical Fruit Salsa. Tropical fruit salsa: In a medium bowl, combine all ingredients and mix well. Refrigerate for 45 minutes to 1 hour before serving.