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The Cove at Atlantis' Lobster Quesadilla

Get a taste of Atlantis with this crispy, creamy lobster quesadilla.

What you'll need:

  • A mixing bowl

  • A griddle

  • Small bowls

  • 1 cup grated Monterey jack cheese

  • 1 cup grated provolone cheese

  • 3 scallions, thinly cut on a diagonal, divided

  • 2 10-inch flour tortillas

  • 2 tbsp olive oil

  • 1 tbsp chili powder

  • 1 cup cooked lobster meat, in chunks

  • ¼ cup sour cream

  • Half a lime, zested and juiced

  • 1 tsp canned sauce of chipotles en adobo

  • 1½ Tbsp diced red bell pepper

  • 1½ Tbsp diced yellow bell pepper

  • 1½ Tbsp diced green bell pepper

  • 1½ Tbsp diced apple

  • 1½ Tbsp diced jalapeño

  • 1½ Tbsp pomegranate seeds

  • Kosher salt, to taste


For the quesadilla: Combine cheeses together in a mixing bowl with half of the scallions. Brush one side of both tortillas with olive oil and sprinkle with chili powder. Flip one tortilla over and cover un-oiled side with cheese and scallion mixture. Generously dot chunks of lobster all over the cheese-scallion mixture. Place the second tortilla on top of lobster–cheese topping, oiled-side up. Set quesadilla aside.

For the chipotle-lime crema: In a small bowl, combine all ingredients and stir well to combine. Set aside.

For the salsa: In a small bowl, combine the peppers, apple, jalapeño, and pomegranate seeds. Drizzle with the lime juice and stir well to combine. Season with salt to taste and set aside.

To serve: Heat a griddle or frying pan over medium heat. Slide lobster quesadilla on the hot surface and toast, turning down the heat so as not to over-brown and peeking under the top tortilla to ensure cheese is melting. When the bottom tortilla is well browned, flip quesadilla and repeat browning process on the other side. Once cheese is melted and the bottom tortilla is browned, remove from the pan and cut into eight slices. Drizzle with chipotle-lime crema, garnish with salsa and remaining scallions, and serve.


Source: “The Cove at Atlantis’ Lobster Quesadilla” Recipe. N.p. 24 Jul. 2020. Web. 20 Jul 2022. <>


By Karen O'Brien


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