Ingredients

• 12 ounces cooked lobster meat
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, diced
• 1 cup cooked corn kernels
• 1 cup diced chayotes or
• mirlitons(may substitute zucchini or squash)
• 3 tablespoons thinly sliced green onions
• 2 tablespoons chopped fresh cilantro
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons sour cream
• 4 cups shredded white cheddar cheese
• 2 tablespoons butter, room temperature
• 12 8 inch tortillas

Directions

1. In a large bowl, mix together the first 6 ingredients.
2. Add the green onions and next 5 ingredients; stir to mix.
3. Fold in the sour cream and 1 cup of the shredded cheese.
4. Butter on side of each tortilla.
5. Turn the tortilla butter side down and sprinkle tortillas evenly with 1 1/2 cup cheddar cheese.
6. Spread about 1/2 cup lobster filling over the lower half of each tortilla.
7. Sprinkle tortillas with the remaining 1 1/2 cup shredded cheese.
8. Fold the top half of the tortillas down over the filling.
9. Place tortillas on a parchment- or foil-lined baking sheet.
10. Bake at 450 degrees for 8 minutes or until golden brown.
11. Remove quesadillas from oven and cut each in half.
12. Serve hot.