1 POUND COOKED IN CHUNKS
½ CUP, CHOPPED
2 CUPS SHREDDED
1 TABLESPOON PLUS MORE FOR SKILLET
Heat 1 Tablespoon oil in a large skillet over medium-high heat. Add the bell pepper and cook for 2-3 minutes or until softened.
Add the lobster and taco seasoning and cook for another 1-2 minutes or until warmed through.
Transfer the mixture to a bowl and combine with green onions. Wipe out the skillet.
Place the tortilla on your work surface. Sprinkle one side with a bit of cheese and top with lobster mixture. Fold in half.
Return the skillet to medium-high heat and spray with cooking spray or brush with about 1 teaspoon oil.
Place a filled tortilla on the pan and cook the tortilla for about 3 minutes or until the bottom is golden. Carefully flip the quesadilla and cook for another 2 to 3 minutes until the second side is golden and the cheese is completely melted.
Remove from the pan and repeat with the remaining quesadillas. Allow each to cool for a few minutes before cutting into 3-4 pieces. Serve with sour cream, guacamole and tomatoes or salsa, as desired.
If you can’t find lobster meat, whole live lobsters can be used for this recipe, just follow these steaming instructions, then breakdown the lobster and pick up at step one.