Zone Manhattan’s Maine Lobster, Green Pea and Poblano Enchiladas #Recipe
Welcome to Biscotti & Bracelets!
Hi everyone! Here at Biscotti & Bracelets Tegan and I are always looking for new recipes to try out and the Zone Manhattan’s Maine Lobster, Green Pea and Poblano Enchiladas sounds perfect.
*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
Cook Lobster for 15 min 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.
This recipe is c/o Zone Manhattan a meal delivery service for clean eating.