Lobster Quesadillas - cooking recipe

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 kernel
1 cup diced chayotes or 1 cup mirliton (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

Preparation

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