Lobster qusadilla with tropical fruit salsa

  • Preparation Time20 mins
  • Cooking Time18 mins
  • Serves6
  • DifficultyEasy
Tropical Fruit Salsa, recipe follows
1 Tbsp olive oil
6 pineapple tops, for garnish
For Tropical Fruit Salsa:
100g diced mango
100g diced papaya
100g diced pineapple
3 Tbsp chopped coriander leaves
25g diced red onion
25g diced red pepper
65ml honey
8 Tbsp sour cream, for garnish
100g sliced spring onion, for garnish
115g clarified butter
150g diced red pepper, plus 225g for garnish
150g diced green pepper
100g diced red onion
1 tsp ground cumin
1/4 tsp cayenne pepper
350g roughly chopped fresh cooked lobster meat
300g shredded Monterey Jack cheese
115g chopped jalapenos, without seeds, or to taste
12 (15cm ) flour tortillas
2 Tbsp lime juice
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 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 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.

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