Lobster-Green Chile Quesadillas with Cheddar & Smoked Swiss Cheeses
Main Ingredient: Shellfish
Yield: 8 servings
Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc.
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- Prep
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- Total
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- Serving
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Ingredients
- 4 chile poblanos, roasted, peeled, seeded and julienned
- 2 cups (3/4 - 1 lb.) lobster meat, blanched and chopped
- 1-1/2 cups (about 2 oz.) spinach leaves, chiffonade
- 1 c. (4 oz.) smoked Swiss cheese, finely shredded
- 6 ounces (1-1/2 c.) aged Cheddar cheese, finely shredded
- 16 6 6" flour tortillas
- 4 tablespoons (1/2 stick) butter, melted and divided
Directions
- In large bowl, mix chilles, lobster meat, spinach, Swiss and Cheddar cheeses. Place tortillas flat and spread lobster mixture over, leaving a border. Fold each tortilla in half.
- Heat griddle to 325° F. Pour 2 tablespoons butter over and spread evenly. Fry quesadillas, turning until golden brown on both sides and adding butter as necessary. Cut each quesadilla into 3 wedges and serve.
Suggested Cheeses
Black Creek® Extra Sharp Cheddar Cheese (Aged 2 Years)
Black Creek® offers award-winning premium Cheddar cheeses that are recognized for their rich and creamy taste. Each of the brands’ offerings is carefully selected to ensure you receive a consistently delicious cheese that’s perfect for snacking.
Black Creek® Extra Sharp Cheddar Cheese (Aged 3 Years)
For over a century, farm fresh milk from the heart of America’s Dairyland has been finely crafted into classic, naturally-aged cheeses under the watchful eyes of certified Wisconsin Master Cheesemakers. Black Creek® Extra Sharp Cheddar Cheese is made using these same time-honored traditions and carefully aged for three years to build a full, richly sharp flavor and delightfully crumbly texture.
Black Creek® Sharp Cheddar Cheese (Aged 9 Months)
Black Creek® Cheddar cheeses are made using old-world craftsmanship by Gregg Palubicki, a certified Wisconsin Master Cheesemaker. The result? The finest in premium Wisconsin Cheddar cheese with a dedication to quality you can taste.
