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1
Prep ahead: Prepare Tropical Salsa (see my recipe box) and chill.
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2
Dice peppers and onion medium fine so they blend well with the seafood.
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3
Taste the chilis to guage how much heat you want to add to the mixture.
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4
Wash and dry cilantro, rough chop.
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5
Rough chop the seafood lobster to small-medium chunks.
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6
Rinse the bay shrimp, drain on paper towels to remove water.
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7
Grate cheese if you are using you own mixture (prepared bags work fine).
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8
Place a platter or cookie sheet in a low warm oven or warming drawer.
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9
Directions: Preheat a 12 saute pan to medium high and add 2 teaspoons olive oil.
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10
Cook peppers and onions until slightly soft, about 7-8 minutes.
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11
Add cumin, cilantro and chipotle chilis, stir to combine.
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12
Add adobo sauce, lobster chunks and shrimp.
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13
Stir to combine, turn off heat and set aside in a bowl.
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14
Wipe down saute pan and reheat to high (required for good crisping).
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15
One tortilla at a time, heat the first side and flip.
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16
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.
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17
Toast 1-2 minutes and place on a platter in a warming oven.
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18
Serving suggestion: Cut each quesadilla into wedges, serve warm topped with a bit of Tropical Salsa Inferno and sour cream.
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19
Sprinkle with finely chopped green onions.
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20
Cooks tip: This is a very economical meal and yes, you could use real lobster, but why bother?
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21
If you have any leftover seafood mixture, it will be great on a bed of mixed greens and topped with the salsa.
