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1
In a large skillet, heat the oil over medium-high heat.
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2
Add 1 1/2 cups red peppers, the green peppers, onion, cumin, and cayenne pepper.
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3
Cook until the vegetables are tender, but still firm, about 7 to 8 minutes.
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4
Remove from the heat and cool.
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5
In a medium bowl, mix the lobster meat, cheese, jalapenos, salt, and cooled pepper mixture.
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6
Divide the mixture into 6 portions.
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7
Sandwich each portion between 2 tortillas, spreading the lobster mixture evenly.
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8
Heat a grill or large skillet over medium heat and film the bottom with some of the butter.
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9
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.
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10
Repeat with remaining butter and quesadillas.
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11
Cut quesadillas into wedges.
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12
Place the quesadillas on plates and garnish with remaining red pepper, the green onion, sour cream, and a pineapple top.
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13
Serve immediately with Tropical Fruit Salsa.
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14
1 cup diced mango
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15
1 cup diced papaya
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16
1 cup diced pineapple
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17
3 tablespoons chopped cilantro leaves
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18
1/4 cup diced red onion
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19
1/4 cup diced red pepper
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20
1/4 cup honey
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21
2 tablespoons lime juice
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22
In a medium bowl, combine all ingredients and mix well.
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23
Refrigerate for 45 minutes to 1 hour before serving.
