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Summertime Appetizers

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

Serves 8


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

Tortilla chips

Preparation: Mix all ingredients and refrigerate for several hours or overnight to allow flavors to blend. Serve with the chips.

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