- Servings: 4
|1 lb||Lobster Meat, chopped|
|1 tsp||Crushed Red Pepper|
|1 tsp||Fresh Ground Black Pepper|
|1 tsp||Kosher Salt|
|½ cup||Balsamic Vinaigrette|
|Juice of 3 Limes|
|2 Tbsp||Margarita Mix|
|5||Sprigs of Fresh Chopped Flatleaf Parsley|
|5||Sprigs of Fresh Chopped Cilantro|
|Extra Virgin Olive Oil, for saute pan|
|1 cup||Canned Sweet Corn, drained|
|¼ lb||Cherry Tomatoes, cut in quarters|
|4||Sprigs Fresh Cilantro Chopped|
|1 dash||Kosher Salt|
|1 dash||Crushed Red Pepper|
|1 dash||Ground Black Pepper|
|Juice of 2 Medium Limes|
|(4) 7" Spinach Tortilla Shells|
|¼ cup||Shredded Mozzarella Cheese Per Shell|
|2 Tbsp||Melted Butter To Brush On The Shells|
|1 cup||Sour Cream|
|Juice & Zest of 2 Medium Limes|
|1 tsp||Kosher Salt|
|1||Large Mixing Bowl|
|1||Medium Mixing Bowl|
|Liquid Measure Cup|
|1||Large Saute Pan|
|2||Small Mixing Bowl|
Place the lobster in a large mixing bowl. In a separate bowl whisk together the peppers, salt, balsamic vinaigrette, lime juice and margarita mix. Pour over the lobster. Season with the parsley and cilantro. Mix and set aside in the refrigerator.
Drain the corn of any excess water. Heat a medium saute pan on high adding a small amount of extra virgin olive oil to the bottom. Saute the corn just until a light brown color forms. In the meantime, in a small mixing bowl, combine the tomatoes, cilantro, salt, peppers, and lime juice. As soon as the corn is fully cooked add to the tomato mix.
Heat the tortilla shells in the microwave for 15 seconds. Spread them out on the counter. One at a time spread 1/4 cup of cheese over half. Add the salsa (dividing it evenly) and finally the lobster meat. Fold the shell over. Gently brush both sides of the shell with melted butter before heating it on the stove top. Using a large saute pan turn the stove up to medium high heat. Carefully place the shells, two at a time, into the pan. It's about 3 minutes per side or just until the shell starts to crisp around edges and turn light brown. When they are done cooking, make sure the stove is turned off. Cut the quesadillas into thirds.
Whisk together in a small mixing bowl sour cream, salt, lime juice and lime zest; serve as a side.
For a healthier quesadilla use a wheat tortilla shell, and instead of brushing butter on the shells, lightly brush olive oil. Also, use a light sour cream rather than regular, as well as a low-fat mozzarella cheese. If you don't like the sodium content in canned corn, opt for using the same amount of frozen.