Lobster, Green Pea and Poblano Enchiladas Recipe

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.