Lobster, Corn and Jalapeno Soy Jack Quesadilla
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
1 teaspoon olive oil
- 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.
- 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.
- Use regular cheese instead of the soy cheese if you prefer.
- You can substitute shrimp or crab for the lobster.
Total Fat: 10 g
Carbohydrates: 25 g