Lobster Quesadillas Recipe

Name: Lobster Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces cooked lobster meat; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 small red onion, diced; 1 cup cooked corn kernel; 1 cup diced chayotes or 1 cup mirliton (may substitute zucchini or squash); 3 tablespoons thinly sliced green onions; 2 tablespoons chopped fresh cilantro; 1 1/2 teaspoons ground cumin; 1 teaspoon chili powder; 1/2 teaspoon kosher salt; 1/2 teaspoon crushed red pepper flakes; 2 tablespoons sour cream; 4 cups shredded white cheddar cheese; 2 tablespoons butter, room temperature; 12 8 inch tortillas

Servings: persons

12 ounces cooked lobster meat
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small red onion, diced
1 cup cooked corn kernel
1 cup diced chayotes or 1 cup mirliton (may substitute zucchini or squash)
3 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons sour cream
4 cups shredded white cheddar cheese
2 tablespoons butter, room temperature
12 8 inch tortillas

1
In a large bowl, mix together the first 6 ingredients.
2
Add the green onions and next 5 ingredients; stir to mix.
3
Fold in the sour cream and 1 cup of the shredded cheese.
4
Butter on side of each tortilla.
5
Turn the tortilla butter side down and sprinkle tortillas evenly with 1 1/2 cup cheddar cheese.
6
Spread about 1/2 cup lobster filling over the lower half of each tortilla.
7
Sprinkle tortillas with the remaining 1 1/2 cup shredded cheese.
8
Fold the top half of the tortillas down over the filling.
9
Place tortillas on a parchment- or foil-lined baking sheet.
10
Bake at 450 degrees for 8 minutes or until golden brown.
11
Remove quesadillas from oven and cut each in half.
12
Serve hot.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 ounces cooked lobster meat, 1 red bell pepper, diced, 1 yellow bell pepper, diced, 1 small red onion, diced, and more.

Yes, Lobster Quesadillas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lobster Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions