Cheesy Lobster Quesadillas

Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients

• 4 medium fresh poblano chiles or 1 (4- ounce) can green chile peppers
• 2 cups (about 14 ounces) cooked and chopped lobster meat or shrimp
• 1 cup coarsely chopped fresh spinach
• 4 ounces (1 cup) shredded Jalapeño Jack cheese
• 4 ounces (1 cup) shredded Cheddar cheese
• 1/2 cup chopped fresh cilantro
• 12 (8-inch) flour tortillas
• 2 tablespoons butter

Directions

Preheat broiler.

Cut poblanos in half lengthwise and discard seeds and membranes. Place the peppers skin side up on a foil-lined baking sheet. Broil peppers until blackened, about 5 minutes. Place peppers in a resealable plastic bag. Let stand 5 minutes. Peel and cut peppers into short strips.

Combine peppers and remaining ingredients except butter. Divide mixture among six of the tortillas. Top with remaining tortillas. Heat butter over medium heat in large skillet or griddle. Cook until golden on each side, about 4 minutes. To serve, cut each quesadilla into quarters. Yield: 6 servings. [Note: If desired, serve with Mango Pico De Gallo and Red Pepper Sour Cream.]