Lobster quesadillas

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Ingredients

  • 1 red onion
  • 3 plum tomatoes
  • 900g cream cheese
  • 450g Cheddar, Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated
  • 1 bunch spring onions, 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
  • 4 tbsp Sriracha (Thai hot sauce, available at most markets)
  • 1 lime, juiced
  • 10 (20cm) flour tortillas
  • 900g thawed frozen or fresh cooked lobster meat
  • 2 tbsp rapeseed or olive oil
  • Salsa, guacamole and sour cream, to serve

Use imperial measurements

Method

How to make Lobster quesadillas

1) Preheat the oven to 200C/Gas 6. Cut the onion and tomatoes in half and place on a baking tray. Put into the hot oven and roast for 15 minutes or until softened. Remove the onion and tomato and allow to cool slightly, then 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 chop coarsely.

2) Combine the onion, tomatoes, cheeses, spring onions, Sriracha and lime juice together in a mixer. Spread 115g of the mixture on a 20cm flour tortilla. Add 85g of lobster meat evenly on 1/2 the tortilla and fold over to create a half moon shape. Repeat with each tortilla.

3) Add the oil to a large heavy pan over a medium heat and pan-fry each tortilla until brown and crispy, about 3 minutes per side. Cut into wedges and serve with salsa, guacamole and sour cream.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.