Summer is just around the corner and it’s time to start eating right! During the warmer months, I prefer to eat a lot of fresh ingredients and I gravitate to eating more cleanly.
Today’s guest post recipe is courtesy of Zone Manhattan and will add a little spice to your clean-eating menu. We enjoy making Mexican-style food and this looks like a great twist on the traditional Enchiladas recipe.
Lobster, Green Pea and Poblano Enchiladas Recipe
Lobster – 1 ¼ lb. *Crepes -12 *Pea Tendrils
*Veggie for Filing- onions, Peas, Lime Juice and Zest, cilantro, Roasted Poblano
*Cooked Black Beans – ½ lb *Green Squash – 1 c. Diced Small
*Snow Peas – ½ c. Sliced Small *Orange Grape tomato – ¾ c. ( ½ herbs)
*Grilled White Corn Cut off cobb *Chayote- ½ c Small dice
*Baby Pepper- 1cs Sliced Round and Roast *Monterey Jack – ½ pc.
*Roasted Tomatillo and Green Pea Salsa
*Tomatillo- 5 ea Dice and Roast *Lime- 1 Juice and Zest *Cilantro
*Avocado- ½ Diced *Green Peas Mix in Bowl and Season
*Whole Wheat Crepes
1 c Whole Wheat Flower 1 Cup Milk 2 Egg 2 tsp EVO
Wisk Together makes 12 Crepes
Directions:
Cook Lobster for 15 minutes in boiling water, cool and remove meat and dice. Sauté Veggies for filling until cooked, then cool. Mix Lobster and Veggies, add Juice and Zest of ½ a lime. This and cheese is your filling for the enchilada. Trim Crepe and Roll Enchilada. These can be made in advance and heated for 1 ½ min in a micro with Cheese and Salsa on top.
Whole Wheat Crepe as Tortilla, Roll and Warm in Micro for 1 ½ min.
Season Black Beans with Cilantro, Toasted Cumin and Lime Juice and Zest. Add Orange Grape Tomatoes, Diced Vegetables and roasted Corn. Mix. This can be made in advance and heated for 1 ½ min in a micro after warming sprinkle over Pea Tendrils.
Disclosure: This is a guest post recipe that is courtesy of Zone Manhattan.
I love this recipe , but I might substitute shrimp for the lobster. I would save the lobster to showcase it in a different recipe.
About the only sea food I will eat is Lobster on occasion. Even then I have to buy it not looking like a lobster! Lol! Anyhow this recipe is very Impressive sounding. Looks nice too! Thank You for sharing this recipe with us!!
It looks interesting, but there are many ingredients not available here. Lobster… well I actually dont get it often (like in years) so I likely wouldnt let it get lost in something like this . I like lobster, but it is so expensive, I couldnt see doing it. I love seafood. Pea tendrils I have never heard of using.
Interesting, but this one I might have to pass just due to lack of ingredients.
I admit, I never thought of putting lobster in enchiladas. I have never tried lobster (too expensive, lol.) I love seafood, so I think I would like it, though.
I get to have lobster so rarely that I wouldn’t bury it in a recipe like this. Pea tendrils? Only if I grow my own peas.