Lobster, Corn and Jalapeno Soy Jack Quesadilla

crab quesadilla 2A quesadilla with a crispy exterior, succulent melted cheese and lobster on the inside? How can you go wrong?

Serving: 6
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

1 teaspoon olive oil
1/4 chopped fresh or frozen corn kernels
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1/8 teaspoon chili powder
Sea salt and freshly ground black pepper
Two 8-inch whole grain flour tortillas
1/4 cup cooked and diced lobster meat
1 tablespoon trimmed and thinly sliced scallions
1/4 cup grated soy jalapeno cheese

Directions:

  1. Heat a small nonstick skillet with the olive oil and cook the corn, stirring, for 5 minutes. Add 1 tablespoon of water if the pan gets dry. Add coriander, cumin, and chili powder and season with salt and black pepper to taste. Set aside.
  2. In a medium nonstick skillet, place 1 tortilla on the bottom. Evenly distribute the corn, lobster, scallions, and cheese on the tortilla. Place the second tortilla on top and cook until golden on the bottom, 2 to 3 minutes. Turn the quesadilla over and cook until golden on the other side, 2 to 3 minutes more, or until the cheese melts. Cut into 6 pieces and serve immediately.

Notes:

  1. Use regular cheese instead of the soy cheese if you prefer.
  2. You can substitute shrimp or crab for the lobster.

Nutritional Info:

Calories: 244
Total Fat: 10 g
Carbohydrates: 25 g
Protein: 14

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