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Margarita Lobster Quesadilla


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1 lb. of lobster meat, chopped

1 tsp. crushed red pepper

1 tsp. fresh ground black pepper

1 tsp. Kosher salt

1/2 cup balsamic vinaigrette

Juice of 3 limes

2 TBSP margarita mix

5 sprigs of fresh chopped flatleaf parsley

5 sprigs of fresh chopped cilantro


Extra virgin olive oil for saute pan

1 cup canned sweet corn, drained

1/4 lb. cherry tomatoes, cut in quarters

4 sprigs fresh cilantro chopped

1 dash of Kosher salt

1 dash crushed red pepper

1 dash ground black pepper

Juice of 2 medium limes

(4) 7" spinach tortilla shells

1/4 cup shredded mozzarella cheese per shell

2 TBSP melted butter to brush on the shells

Dipping sauce:

1 cup sour cream

Juice and zest of 2 medium limes

1 tsp kosher salt


1 Large mixing bowl

1 medium mixing bowl

wire whisk

measure spoons

liquid measure cup

8"chef's knife

1 medium saute

1 large saute pan

stove top

wood spoon

2 small mixing bowl


basting brush

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