Chipotle Poblano Lobster Enchiladas Recipe
Ingredients:
Pre-Cooked Lobster Meat: 1 lb.; Shallot: 1, minced; Garlic: 2 cloves, minced; Poblano Pepper: ½ chopped; Red Bell Pepper: 1 chopped; Chipotle Chilis: 2 in adobo; Sea Salt: ½ TSP; Cumin: 1 teaspoon; Smoked Paprika: 1 teaspoon: Corn Tortillas: 10; Monterey Jack Cheese: 8oz shredded; Olive Oil:2 Tablespoons: Chicken Broth: 2 cups: Heavy Cream: 1 cup
Step 1:
Preheat your oven to 350F. In a large pan, sauté shallots and garlic in olive oil over medium heat for about 2 minutes until aromatic, then reduce heat to low. Add in poblano pepper, red bell pepper, and chipotle chilis in adobo sauce. Cook for another 2 minutes.
Step 2:
Stir in chicken broth and heavy cream and simmer until liquid is reduced to half. Stir in sea salt, cumin, and smoked paprika.
Step 3:
Pour contents into a blender and pulse until completely smooth; bring half of the sauce back to the pan.
Step 4:
Add lobster into the pan and simmer on low for about 2 minutes.
Step 5:
Spoon a handful of the lobster to a tortilla, add Monterey jack cheese and roll the tortilla, place seam side down on a 13×9 baking dish. Repeat the previous steps until all enchiladas are made.
Step 6:
Cover the top of enchiladas with the remaining chipotle poblano sauce, and then add more Monterey jack cheese.
Step 7:
Cook for 7-10 minutes or until the cheese is completely melted. Enjoy!