Title: Lobster/Shrimp Quesadillas
Categories: Seafood Pitts
Yield: 1 Serving

2 large flour tortillas

1 1/2 oz. medium cheddar cheese, grated 1 1/2 oz. white cheddar (I'd use Monterey Jack personally), grated 1 oz. cooked bay shrimp (200/300 count) 1 oz. cooked lobster meat, finely diced (you could substitute crab or more shrimp) 1 heaping Tbsp. chopped green onion Melted butter

Brush a tortilla with butter, and place butter side down on a baking sheet. Top with cheese, seafood and green onion. Cover with remaining tortilla, and brush top of tortilla with butter. Broil until browned and crisp. Cut into 6-8 wedges to serve. Serve with Pico de Gallo, sour cream as a garnish. (I'd add a little guacamole on the side, too.)

These may be assembled up to 24 hours ahead of time, and wrapped in plastic wrap.

Kathy in Bryan, TX

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