Lobster, Corn And Jalapeño Soy Jack Quesadilla A quesadilla with a crispy exterior, succulent melted cheese and lobster on the inside? How can you go wrong? I suggest serving these only when entertaining a small group. People gobble them up so quickly, you'll surely run out, leaving your guests begging for more. For a beautiful presentation, serve three wedges of the quesadilla arranged around a chopped salad, with Roasted Corn-Chipotle Salsa or Tofu Sour Cream on the side. You can substitute shrimp or crab equally for the lobster. Makes 2 servings
	Ingredients: 1 teaspoon olive oil Two 8-inch whole grain flour tortillas 1/4 cup chopped fresh or frozen corn kernels 1/4 cup cooked and diced lobster meat 1/8 teaspoon ground coriander 1 tablespoon trimmed and thinly sliced scallions 1/8 teaspoon ground cumin 1/8 teaspoons chili powder 1/4 cup grated soy jalapeño cheese Sea salt and freshly ground black pepper
	Instructions: 1. Heat a small nonstick skillet with olive oil and cook the corn, stirring, for 5 minutes. Add 1 tablespoon of water if the pan gets dry. Add the coriander, cumin, and chili powder and season with salt and black pepper to taste. Set aside. 2. In a medium nonstick skillet, place 1 tortilla on the bottom. Evenly distribute the corn, lobster, scallions, and cheese on the tortilla. Place the second tortilla on top and cook until golden on the bottom, 2 to 3 minutes. Turn the quesadilla over and cook until golden on the other side, 2 to 3 minutes more, or until the cheese melts. Cut into 6 pieces and serve immediately.

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