Prep 30 mins
Cook 10 mins
This is a really yummy recipe which was created by Chef Stephen Pyle at the Routh Street Cafe in Dallas. It is sooooo good. As you will see from the ingredients list, this is not your typical Tex-Mex dish. It takes Tex-Mex to another level!
- 2 ounces goat cheese, crumbled
- 2 ounces monterey jack cheese, grated
- 1 teaspoon garlic, minced & roasted
- 4 tablespoons onions, chopped
- 1⁄2 poblano chile, roasted, peeled, seeded and diced
- 1⁄2 red bell pepper, roasted, peeled, seeded and diced
- 1 teaspoon cilantro, minced
- 1⁄3 teaspoon salt
- 1 teaspoon fresh lime juice
- 5 ounces lobster meat, cooked and chopped
- 1 papaya, peeled, seeded, and chopped
- 4 flour tortillas, room temperature (6 inch)
- 2 tablespoons unsalted butter, melted
- 2 mangoes, ripe, peeled & seeded
- 1⁄2 cup sour cream
- 1⁄2 lemon, juice of
- In a large bowl, combine the cheeses with the garlic, onion, poblano and bell peppers, cilantro, salt, and lime juice. Carefully blend in lobster and papaya. Spread some lobster mixture over half of each tortilla and fold over. Brush each tortilla with the melted butter. Heat a large nonstick skillet over medium-high heat and cook the quesadillas for about 3-4 minutes, until golden brown on each side.
- MANGO CREAM.
- Using your hands, squeeze the juice from the mango pulp into a bowl. Discard the juice. Put the remaining pulp into a food processor and puree until smooth. Add the sour cream and lemon juice and blend to incorporate, scraping down the sides with a spatula as necessary.
- To serve, cut each quesadilla into 3 triangles and serve with the mango cream.