| |
Appetizers | |
| 1 plum tomato 1 onion cilantro 1 jalapeno 1 TBSP chipolte sauce 1/2 cup mexican crema 20 tortillas or store bought 1/2 cup black beans Queso Oaxaca or Monterey Jack Sharp Chedder Lobster about 1 cup Salt/pepper cooking oil | |
| Pico De Gallo: dice the tomato, onion to taste and cilantro. Combine in a bowl and salt. Slice your Jalapeno into thin slices. Cut tortillas into triangles. Heat oil in pan, lower to medium heat and add the tortillas in batches. when done place on a paper towel. Cube the lobster meat and cook quickly in a bit of olive oil and salt/pepper. Remove from pan. Combine crema and some chipotle sauce and mix. In an oven safe plate add the chips top with the cheese and place in 350 oven until cheese is melted. Remove and top with beans, pico de gallo, lobster, crema, jalapeno slices and some chopped cilantro. | |
Unrated | |
Sort