Ingredients
Equipment
Method
- Heat the olive oil in a skillet over medium-high heat. Add the minced garlic, chopped shrimp, and Cajun seasoning. Cook for about 2 minutes until the shrimp are pink and cooked through.
- Stir in the chopped lobster and fresh lime juice. Cook for about 30 seconds, just long enough to coat the lobster and shrimp in the flavorful pan juices. Remove from the heat.
- Combine the melted butter, finely grated garlic, and chopped cilantro in a small bowl.
- Lay the flour tortillas flat. Cover half of each tortilla with pepper jack cheese, followed by the warm lobster and shrimp filling. Sprinkle mozzarella or Monterey Jack over the seafood, then fold each tortilla in half.
- Preheat an outdoor grill or stovetop grill pan to medium heat, about 375°F. Lightly oil the grill grates.
- Brush the outside of each quesadilla with garlic butter. Grill for 3 to 4 minutes per side until the tortillas are golden and crisp with visible grill marks and the cheese is completely melted.
- Transfer the grilled seafood quesadillas to a cutting board and brush with the remaining garlic butter. Slice into wedges and serve hot with guacamole, pico de gallo, and sour cream.
Notes
Cook the shrimp only until pink and cooked through so they stay tender.
Add the cooked lobster briefly just to warm it and coat it in the seasoned pan juices.
Spread the cheese on both sides of the seafood filling to help the quesadillas hold together as the cheese melts.
Keep the grill at medium heat so the tortillas become crisp without burning before the cheese melts.
Brush the quesadillas with garlic butter before grilling and again after cooking for extra flavor.
Let the quesadillas rest briefly on the cutting board before slicing into wedges.
Serve hot with guacamole, pico de gallo, and sour cream.