Lobster Con Queso Food

LOBSTER QUESADILLAS

Steps:

• Preheat oven to 400 degrees. F. Cut onion and tomatoes in half and place on a baking sheet. Put into hot oven and roast for 15 minutes or until softened. Remove and let cool slightly and coarsely chop.
• Combine all ingredients together in a mixer except for tortillas and lobster meat. On an 8 inch flour tortilla, spread 1/2 cup of the mixture and 3 ounces of lobster meat evenly on 1/2 of tortilla and fold over to create a half moon shape. Repeat with each tortilla.
• In a large skillet over medium heat, add oil and pan-fry tortilla until brown and crispy, about 3 minutes per side. Cut into wedges and serve with salsa, guacamole and sour cream.

CHEF JOHN'S QUESO DIP

Steps:

• Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.
• Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat.
• Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.

LOBSTER CON QUESO

Steps:

• Steam Lobster in old bay water 5 to 7 minutes. Remove, cool. Remove meat from shells. Slice and set aside.
• Saute lobster Shells, shallots and garlic in olive oil and butter.
• Deglaze with white wine. Remove shells.
• Add spinach and water chestnuts.
• Pour in Queso and Salsa.
• Add lemon juice, salt and pepper to taste.
• Fold in crab.
• Simmer for 5 minutes.
• Garnish with lobster meat. Serve warm.
• Serve with corn chips and baked pita bread triangles.

SEAFOOD ENCHILADAS CON QUESO

Steps:

• Melt 1/4 cup butter in a large saucepan over medium heat. Cook and stir red bell pepper, green bell pepper, onion, jalapeno pepper, Anaheim pepper, garlic, and oregano in the melted butter until peppers are tender, about 5 minutes. Season with salt, white pepper, and cayenne pepper.
• Pour half-and-half into pepper mixture and bring to a boil, scraping any brown bits from the bottom of the pan. Reduce heat to medium-low; simmer until slightly thickened, about 3 minutes.
• Slowly stir 1 cup Monterey Jack cheese into the cream sauce until melted, about 5 minutes; remove from heat.
• Stir sour cream into the sauce.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1/4 cup butter in a large skillet over medium-high heat. Cook and stir shrimp, scallops, and 1/2 cup green onion in melted butter until shrimp begin to turn pink, about 2 minutes.
• Stir 1 chopped tomato and half the cream sauce into shrimp mixture.
• Spoon about 1/3 cup shrimp mixture onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in 9x16-inch baking dish.
• Pour remaining sauce and any remaining shrimp mixture and over enchiladas.
• Cover baking pan with aluminum foil.
• Bake in the preheated oven until bubbly, about 30 minutes. Remove foil and sprinkle enchiladas with 2 cups Monterey Jack cheese.
• Return baking dish to oven; bake until cheese is melted, about 5 minutes.
• Scatter 1/2 cup green onion and remaining chopped tomato over enchiladas to serve.