Hands On
30 minutes
Total
30 minutes
Yield
Serves 8 (serving size: 1 quesadilla)

How to Make It

Step 1

Melt butter over medium-high heat in a large non-stick skillet; add corn, garlic, and shallots to pan. Stir in sherry, salt, and both peppers. Cook, stirring frequently, until vegetables have softened and liquid has evaporated, 3-5 minutes. Transfer mixture to a medium mixing bowl; stir in lobster meat.

Step 2

To assemble each quesadilla, spray one side of a tortilla with cooking spray; place, greased side down, on a clean cutting board or work surface. Spread 1 tablespoon of sour cream evenly over the tortilla; sprinkle 1/2 of the tortilla with enough cheese to cover well (about 3 tablespoons). Spoon 1/8 of the lobster and corn mixture (about 1/4 cup) evenly over the cheese, pressing gently with the back of a fork; sprinkle evenly with a heaping teaspoon of chives. Top the lobster mixture and chives with enough cheese to cover. Fold the plain “empty” half of the tortilla over to cover the filling; gently press to adhere and form the quesadilla. Repeat process with remaining tortillas, sour cream, cheese, lobster and corn mixture, and chives to form remaining quesadillas.

Step 3

Wipe out pan used to cook the corn mixture using clean paper towels; place over medium heat. Working one quesadilla at a time, carefully transfer quesadilla to pan using a fish spatula; cook 2-3 minutes per side or until tortilla is browned and cheese melts. Repeat with remaining quesadillas. Cut each into thirds and serve immediately with additional sour cream, if desired.

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