Seafood Quesadillas

Prep ahead:
Prepare Tropical Salsa (see my recipe box) and chill.
Dice peppers and onion medium fine so they blend well with the 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 towels to remove water.
Grate cheese if you are using you own mixture (prepared bags work fine).
Place a platter or cookie sheet in a low warm oven or warming drawer.

Directions:
Preheat a 12” saute pan to medium high and add 2 teaspoons olive oil. Cook peppers and onions until slightly soft, about 7-8 minutes. Add cumin, cilantro and chipotle chilis, stir to combine. Add adobo sauce, lobster chunks and shrimp. Stir to combine, turn off heat and set aside in a bowl. Wipe down saute pan and reheat to high (required for good crisping).

One tortilla at a time, heat the first side and flip. Add about 1/3 cup of seafood mixture to one side of the tortilla, sprinkle with 1/4 cup cheese, fold over tortilla and gently press with a spatula. Toast 1-2 minutes and place on a platter in a warming oven.

Serving suggestion:
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 leftover seafood mixture, it will be great on a bed of mixed greens and topped with the salsa.