Langostino Quesadillas with Bacon, Pepper Jack, Spinach and served with a Chipotle Sour Cream Courtesy Of: Trident Seafoods Corporation - 2008 Langostino Quesadillas with Bacon, Pepper Jack, Spinach and served with a Chipotle Sour Cream 12 servings sour cream,1 cup or 8 oz wt. chipotle in adobo, pureed,¼ cup or 2 oz wt. Langostino Meat, defrosted & drained WELL,3 cups or 1 ½ lbs. (18 oz wt. after draining) Pepper Jack cheese, grated,3 cups (packed) or 12 oz wt. bacon, cooked and roughly chopped,11/2 cups or 6 oz wt. spinach, washed, spun dry and shredded,3 cups or 3 oz wt. 8-inch flour tortillas ,12 each vegetable oil ,¼ cup 4 fl. oz. or as needed Cilantro springs ,for garnish Lime wedges ,for garnish 1. Mix first 2 ingredients together with ¼ cup or 2 fl oz of water. Place in squirt bottle and reserve refrigerated.

2. Mix together Langostino, Pepper Jack Cheese, bacon and spinach.

3. Divide 1 cup or 4 ½ oz wt. mixture on one half of tortilla, spreading out evenly. Fold tortilla in half.


4. Over medium heat in a large skillet or on flat top, heat 1 teaspoon oil. Cook quesadillas until cheese melts and tortillas are golden brown, adding more oil as needed, about 1 ½ to 2 minutes per side.

5. Cut quesadillas into 4 wedges and stack in two random piles and serve drizzled with about 1 Tablespoon or ½ oz wt. Chipotle Sour Cream. Garnish with cilantro springs and serve with lime wedges for squeezing.