This light but elegant meal features a delicious & tropical twist on the classic quesadilla – tender lobster meat sautéed in garlic shallot butter with sweet corn & peppers with a blend of mix & cotija cheese, served with our zesty tropical salsa, cool tarragon sour cream and a side of mesclun greens tossed in a tangy dressing.

Lobster Quesadillas with Zesty Tropical Salsa, Tarragon Sour Cream & Mesclun Greens

MEAL KIT CONTENTS: 

5 oz lobster meat

4 oz flour tortillas

4 oz garlic/butter/shallot mix

4 oz mixed cheese & cotija blend

4 oz greens

2 oz zesty vinaigrette

4 oz sweet corn

2 oz bell peppers

6 oz Tropical Salsa*

6 oz Tarragon Sour Cream

1 oz old bay spice blend

*Tropical Salsa: Pineapple, mango, cilantro, lime, salt, pepper, pickled jalapenos

 

INGREDIENTS NOT SUPPLIED: 

Olive Oil

Salt and pepper

 

KITCHEN ITEMS NEED: 

Large skillet

Large Bowl

Spatula

Cutting board and knife

Colander & Paper Towels

Lobster Quesadillas with Zesty Tropical Salsa, Tarragon Sour Cream & Mesclun Greens

Regular price
$29.00
Sale price
$29.00

NUTRITIONAL INFORMATION (per serving)

Calories...................682

Carbohydrates........11g

Fat..........................55g

Protein....................26g 

Sodium....................582mg

*Approximate Values Based On My Fitness Pal

    PREPPING INSTRUCTIONS

    Roughly chop greens

    Core and dice bell pepper

    Rinse lobster in colander, pat dry with paper towels & cut into bite size pieces. Toss with old bay spice blend in a small bowl

      COOKING INSTRUCTIONS

      Step 1: Prepare Salad

      Toss chopped greens in a large bowl with the vinaigrette and set aside in refrigerator.

      Step 2: Cook lobster filling

      In a large skillet, over medium heat, melt butter/garlic/shallot mixture. Add diced bell peppers and cook for 2-3 minutes until just starting to get tender. Add seasoned lobster and cook for 2-4 minutes until just pink. Add corn and mix through. Turn off heat and set aside.

      Step 3: Assemble quesadillas

      Brush / rub a drizzle of olive oil on one side of each tortilla. Place oiled side down on a clean cutting board or work surface. Spread a dollop of tarragon sour cream evenly over half of the tortillas provided – ensuring some of the sour cream is reserved for a dip; add a sprinkle of the cheese blend to the tortillas with sour cream. Spoon lobster mixture evenly on top of the tortillas and place a second tortilla on top, with the side brushed with olive oil facing up – effectively making a tortilla sandwich. 

      Step 4: Prepare tortillas [see Tip Below]

      Wipe out skillet used to cook the lobster mixture using clean paper towels; place over medium heat. Working one quesadilla at a time, carefully transfer each quesadilla to skillet using a spatula; cook 2-3 minutes per side or until tortilla is browned and cheese melts. Repeat with each quesadilla.  

      Step 5: To serve

      Cut each quesadilla into slices and plate evenly, serve with tropical salsa and greens together with the reserved sour cream.

       

       

       

      Tip: If cooking for a larger group, place cooked quesadillas in oven [Temp 275f] to keep warm with foil loosely covering it.