Seafood Quesadillas
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 12
Tropical and spicy seafood quesadillas that can be cut up to serve as appetizers or as a main course.
  • 1 tablespoon olive oil
  • 1 cup diced red pepper
  • 1 cup diced green pepper
  • 1 cup diced red onion
  • 1 teaspoon ground cumin
  • 2 teaspoons chopped fresh cilantro
  • 5 chopped Chipotle chilis packed in Adobo Sauce
  • 3 teaspoons Adobo Sauce (from can)
  • 16 oz Classic Lobster roughly chopped (imitation lobster 2 - 8 oz pks)
  • 4-6 oz Bay Shrimp (precooked and rinsed)
  • 3 cups Mexican 3 Cheese mix
  • 12 burrito size flour tortillas
  • Garnish/Toppings
  • Sour Cream
  • Guacamole
  • Chopped Green Onions
  • Tropical Salsa
  • Inferno
  1. Prep ahead:
  2. Prepare Tropical Salsa and chill.
  3. Dice peppers, onion med fine so they blend well with seafood.
  4. Taste the chilis to guage how much heat you want to add to the mixture.
  5. Wash and dry cilantro, rough chop.
  6. Rough chop the seafood lobster to small-medium chunks.
  7. Rinse the bay shrimp, drain on paper towel to remove water.
  8. Grate cheese if you are using you own mixture, (prepared bags work fine.)
  9. Place platter or cookie sheet in low warm oven or warming drawer.
  10. Directions
  11. Preheat 12” saute pan to medium high, add 2 tsp olive oil, cook peppers, onions until slightly soft (about 7-8 minutes)
  12. Add cumin and chipotle chilis, stir to combine.
  13. Add adobo sauce, lobster chunks, shrimp, stir to combine, turn off heat and set aside in bowl.
  14. Wipe down saute pan, and reheat to high (required for good crisping.)
  15. One tortilla at a time, heat first side and flip. Add about ⅓ cup of seafood mixture to one side of tortilla, sprinkle with ¼ cup cheese, fold over tortilla and gently press with spatula. Toast 1-2 minutes and place on platter in warming oven.
  16. Serving Suggestions
  17. Cut each quesadilla into wedges, serve warm topped with a bit of Tropical Salsa Inferno and Sour Cream. Sprinkle with finely chopped green onions.
Cook’s Tip This is a very economical meal and yes, you could use real lobster, but why bother?! If you have any left over seafood mixture, it will be great on a bed of mixed greens and topped with the salsa.
Recipe by What about the food? at