Saturday, August 28, 2010

Seafood Quesadillas

Seafood Quesadillas with Tropical Salsa Inferno
Seafood Quesadillas with Tropical Salsa Inferno
makes 12 large quesadillas

I put this together to help celebrate my friend's 35th Wedding Anniversary and birthday.  A Tropical Fiesta was the theme.  We grilled these big boys in a cast iron skillet over hot coals! Wow was it hot! These cooked very quickly, but I loved the nice char/toasting. They nearly disappeared just as fast as we could flip them!

Read More for Recipe
1 tablespoon olive oil
1 cup diced red pepper
1 cup diced green pepper
1 cup diced red onion
1 teaspoon ground cumin
2 teaspoons chopped fresh cilantro
5 chopped Chipotle chilis packed in Adobo Sauce
3 teaspoons Adobo Sauce (from can)
16 oz Classic Lobster roughly chopped (imitation lobster 2 - 8 oz pks)
4-6 oz Bay Shrimp (precooked and rinsed)
3 cups Mexican 3 Cheese mix
12 burrito size flour tortillas

Sour Cream
Chopped Green Onions

Prep ahead:
Prepare Tropical Salsa and chill.
Dice peppers, onion med fine so they blend well with seafood.
Taste the chilis to guage how much heat you want to add to the mixture.
Wash and dry cilantro, rough chop.
Rough chop the seafood lobster to small-medium chunks.
Rinse the bay shrimp, drain on paper towel to remove water.
Grate cheese if you are using you own mixture, (prepared bags work fine.)
Place platter or cookie sheet in low warm oven or warming drawer.

Preheat 12” saute pan to medium high, add 2 tsp olive oil,  cook  peppers, onions until slightly soft (about 7-8 minutes)
Add cumin and chipotle chilis, stir to combine.
Add adobo sauce, lobster chunks, shrimp, stir to combine, turn off heat and set aside in bowl.
Wipe down saute pan, and reheat to high (required for good crisping.)
One tortilla at a time, heat first side and flip. Add about 1/3 cup of seafood mixture to one side of tortilla, sprinkle with 1/4 cup cheese, fold over tortilla and gently press with spatula. Toast 1-2 minutes and place on platter in warming oven.
Serving Suggestions
Cut each quesadilla into wedges, serve warm topped with a bit of Tropical Salsa Inferno and Sour Cream. Sprinkle with finely chopped green onions.  
Cook’s Tip
This is a very economical meal and yes, you could use real lobster, but why bother?!  If you have any left over seafood mixture, it will be great on a bed of mixed greens and topped with the salsa.

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