Recipe: Lobster QuesoFriday, March 12, 2010
My husband has always said he could eat Mexican food 5 nights a week, so in honor of his birthday that’s exactly what we’re doing. Fajitas, Quesadillas, Chicken, margaritas, Enchiladas, Stuffed Poblanos, fresh salsa, stuffed jalapenos… you get the idea. So, of course, I had to share one of our favorite Mexican food dishes with you…
1 Red Bell Pepper 3 Poblano Peppers 2 T Olive Oil 1/2 lb Lobster pieces, chopped (or you can use shrimp or crab if you prefer) 1/2 t Salt 5 Garlic Cloves, minced 1 1/2 T Flour 1/4 t Ground Red Pepper 1/2 C Half-and-Half 3/4 C Milk 3/4 C Cheddar Cheese, shredded 2 T Cilantro, chopped 1 T Lime Juice
Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up and who poblanos ona foil-lined baking sheet. Broil 10 minutes, turning poblanos to blacken all sides. Place peppers in zip-top plastic bag; seal. Let stand 10 minutes. Peel.
Finely chop bell peppers. Cut tops off poblanos and cut a slit down the side; remove all the seeds and chop.
Heat a skillet over med-high heat. Add garlic to pan; saute 30 seconds; stirring constantly. Sprinkle with flour and group red pepper; cook 1 minute. Slowly add half-and-half; stirring with a whisk. Stir in milk; cook 1 minute, stirring often. Remove from heat and let stand 2 minutes. Add cheese and salt, stirring until smooth.
Add bell pepper, lobster, cilantro and lime juice stirring to coat. Serve with chips.
Side Note: Or you can roast a few extra poblanos and instead of chopping them, you can stuff the cheese mixture inside to create stuffed poblanos. That’s what I did at dinner last night, to make it more of a meal. Any extra sauce can be poured over the top to serve.
**Full Disclaimer Here – Yes, I pride myself on being one of those parents who always serves her kids the same thing everyone else eats… no special meals in this house. That said… I did not serve stuffed poblanos to my kids. A giant green pepper on their plate? Not a battle I feel like fighting. So, I served their cheese mixture over Tortilla Chips (not just any chips, Food Should Taste Good Chips – the best tasting, healthiest chips around if you ask me). Seriously, go check them out if you’ve never tried them. I mean their chock full of quinoa AND flax AND my kids scarf them down. They are the best thing out there.