It's summer and it's hot. But it's also a great time to use the fruits of the season. The following two recipes use mangoes and peaches. Mangoes can be a little hard to find at regular grocery stores, so you can used the canned (but drained) ones. And while my foodie friends will question my credentials when I write this...I don't have a problem with using faux lobster for the quesadilla recipe. My thinking is that you have a lot going on in between those tortillas - jalapenos, the mango, and all that gooey cheese - so you'll probably never get caught. That said, fresh lobster is currently reasonably priced and that's always going to be the best option.
Lobster Mango Quesadillas
8 (6 inch) flour tortillas
1 (8 oz) lobster tail, fine to medium dice
5 oz. Monterrey Jack cheese (a little more than 1/2 cup)
4 oz. diced mango
1 diced medium-size jalapeno
2.5 oz. butter
1 pinch ground coriander
Saute lobster, jalapeno and coriander in 1/2 tsp. butter over medium heat until cooked. Mix together lobster mixture, cheese and mango. Divide into 8 equal portions on the tortillas. Fold tortillas in half: press. Cover bottom of heated skillet with melted butter. Saute quesadillas over medium heat until golden brown on bot sides. Cut each quesadilla in half.
I got the following recipe from the Onion Council....yes, there is one. It's a very fresh salsa and the peaches of course, make it a little sweeter than most. Probably great spooned over some grilled fish. Use the rest of the tequila for a pitcher of margaritas!
Margarita Texas Onion Salsa
Makes 3 cups
1 1/2 cups chopped sweet (1015) onions
2 cups diced fresh or thawed frozen peaches
1 to 2 Tbsp. finely minced seeded serrano or other hot chile peppers
2 Tbsp. chopped cilantro
3 Tbs. tequila
2 tsp. grated lime peel
2 Tbsp. lime juice
1/4 tsp. ground cumin
Preparation: Mix all ingredients and refrigerate for several hours or overnight to allow flavors to blend. Serve with the chips.