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Frank's® RedHot®



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Servings: 12


  • 1 cup Finely chopped onion
  • 1 cup Finely chopped red bell pepper
  • 1 cup Finely chopped green bell pepper
  • 1 cup Finely chopped yellow bell pepper
  • 3 tbsp. Chopped scallion
  • 3 tbsp. Chopped cilantro
  • 2/3 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1 tbsp. Lime juice
  • 1/2 tsp. Cumin
  • 1/4 cup Softened butter
  • 12 each Burrito size flour tortillas
  • 12 oz. Chopped cooked lobster
  • 3 cups Shredded marble cheese


  • 2. To serve, brown both sides of tortilla in saute pan or grill until heated throughout and cheese has melted. Cut into thirds.
  • 1.   To make the quesadilla filling, combine onions, all peppers, scallions, cilantro, RedHot Sauce, lime juice, and cumin. Spread one side of each tortilla with 1 tsp. butter. Lay tortilla, butter-side down on work surface. Cover half side of each tortilla with 1/3 cup filling and top with 1 oz. lobster and 1/4 cup cheese. Fold tortilla in half to cover filling. Refrigerate until needed. Can be held up to 3 hours.