Lobster Taquitos With Tomatillo Salsa

By á-174942

Ingredients

• TAQUITOS:
• 8 ounces cream cheese
• 1/3 cup shredded cheddar cheese
• 1/3 cup shredded jack cheese
• 1 teaspoon chopped garlic
• 1 1/2 cups cilantro stems discarded
• 1 cup chopped red onion
• 1/3 cup bread crumbs
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 1/2 pounds cooked lobster meat chopped
• 1/2 cup oil
• 8 corn tortillas
• 8 toothpicks
• TOMATILLO SALSA:
• 7 tomatillos peeled, rinsed, and roughly chopped
• 1/2 large yellow onion diced
• 1 tablespoon olive oil
• 1/2 bunch cilantro
• 1 cup chopped fresh pineapple
• 1/4 cup brown sugar
• 1/4 tablespoon cumin
• 1/4 tablespoon chili powder
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 18

Preparation

Step 1

To make Salsa: Saute tomatillos and onions until brown in olive oil, about 1 minute. Transfer to food processor, adding remaining ingredients. Puree until smooth.

To make Taquitos: Mix cheeses, garlic, cilantro, onion, bread crumbs and spices in mixing bowl. Transfer small batches into food processor and puree until smooth, transferring each batch into a second mixing bowl until all has been pureed. Add lobster meat and mix thoroughly.

Heat about 1/4 inch oil in a saute pan. One by one, dip tortillas into hot oil for one second, just to soften. Allow to cool, then add 1/4 cup lobster mixture. Roll into taquito and hold together with a toothpick. Repeat process till all mix is gone. Fry in saute pan with oil about two minutes until crunchy. Top with tomatillo salsa.

This recipe yields 18 taquitos.