Tropical Fruit Quesadillas Recipes

LOBSTER QUESADILLAS

Steps:

• Preheat oven to 400 degrees. F. Cut onion and tomatoes in half and place on a baking sheet. Put into hot oven and roast for 15 minutes or until softened. Remove and let cool slightly and coarsely chop.
• Combine all ingredients together in a mixer except for tortillas and lobster meat. On an 8 inch flour tortilla, spread 1/2 cup of the mixture and 3 ounces of lobster meat evenly on 1/2 of tortilla and fold over to create a half moon shape. Repeat with each tortilla.
• In a large skillet over medium heat, add oil and pan-fry tortilla until brown and crispy, about 3 minutes per side. Cut into wedges and serve with salsa, guacamole and sour cream.

TROPICAL FRUIT QUESADILLAS

Steps:

• Cut and mix fruit and set aside.
• Pan-fry one side of each tortilla (over medium heat in butter).
• Add 1/2 cup of fruit to half a tortilla, drizzle with caramel and top with brie slices.
• Fold closed, cook each side until brown.
• Serve with caramel sauce over top.

LOBSTER QUESADILLA WITH TROPICAL FRUIT SALSA

Steps:

• In a large skillet, heat the oil over medium-high heat. Add 1 1/2 cups red peppers, the green peppers, onion, cumin, and cayenne pepper. Cook until the vegetables are tender, but still firm, about 7 to 8 minutes. Remove from the heat and cool.
• In a medium bowl, mix the lobster meat, cheese, jalapenos, salt, and cooled pepper mixture. Divide the mixture into 6 portions. Sandwich each portion between 2 tortillas, spreading the lobster mixture evenly.
• Heat a grill or large skillet over medium heat and film the bottom with some of the butter. Place as many quesadillas as will fit without touching, and cook each side until the tortillas are golden brown and the cheese has melted, about 5 minutes. Repeat with remaining butter and quesadillas.
• Cut quesadillas into wedges. Place the quesadillas on plates and garnish with remaining red pepper, the green onion, sour cream, and a pineapple top. Serve immediately with Tropical Fruit Salsa.
• 1 cup diced mango
• 1 cup diced papaya
• 1 cup diced pineapple
• 3 tablespoons chopped cilantro leaves
• 1/4 cup diced red onion
• 1/4 cup diced red pepper
• 1/4 cup honey
• 2 tablespoons lime juice
• In a medium bowl, combine all ingredients and mix well. Refrigerate for 45 minutes to 1 hour before serving.

LOBSTER QUESADILLA WITH TROPICAL FRUIT SALSA

Steps:

• In a large skillet, heat the oil over medium-high heat. Add 1 1/2 cups red peppers, the green peppers, onion, cumin, and cayenne pepper. Cook until the vegetables are tender, but still firm, about 7 to 8 minutes. Remove from the heat and cool.
• In a medium bowl, mix the lobster meat, cheese, jalapenos, salt, and cooled pepper mixture. Divide the mixture into 6 portions. Sandwich each portion between 2 tortillas, spreading the lobster mixture evenly.
• Heat a grill or large skillet over medium heat and film the bottom with some of the butter. Place as many quesadillas as will fit without touching, and cook each side until the tortillas are golden brown and the cheese has melted, about 5 minutes. Repeat with remaining butter and quesadillas.
• Cut quesadillas into wedges. Place the quesadillas on plates and garnish with remaining red pepper, the green onion, sour cream, and a pineapple top. Serve immediately with Tropical Fruit Salsa.
• In a medium bowl, combine all ingredients and mix well. Refrigerate for 45 minutes to 1 hour before serving.

BRIE AND WALNUT QUESADILLAS WITH TROPICAL FRUIT SALSA

Steps:

• SALSA.
• Toss all ingredients in large bowl.
• Season with salt and pepper.
• Cover, chill.
• QUESADILLAS.
• Butter tortillas on one side; place buttered side down on large rimmed baking sheet.
• Top half of each tortilla with cheese, cilantro and nuts.
• Fold tortillas in half; press lightly.
• Can be made one day ahead, cover, chill.
• Preheat oven to 300°.
• Working in batches, cook tortillas in heavy large skillet over medium heat until golden and cheese melts, about 1 minute per side.
• Transfer to baking sheet. Keep warm in oven. Cut each into 3 wedges. Serve with salsa.
• CANDIED MAPLE WALNUTS.
• Preheat oven to 300°F.
• Line rimmed baking sheet with foil.
• Combine walnuts and syrup in medium bowl; toss to coat.
• Spread nuts on sheet and bake until browned and dry, stirring often, about 22 minutes.
• Cool. Remove from foil. Coarsely chop nuts. Can be made 3 days ahead.