Lobster and Brie Enchiladas |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Sinful with crusty French Bread, Spinach Salad and a nice bottle of Chardonnay! Ingredients:
1 cup butter |
1/2 teaspoon thyme |
1/2 teaspoon pepper |
1 teaspoon salt |
1/2 teaspoon basil |
1/2 teaspoon parsley |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1 1/2 teaspoons fresh lemon juice |
8 flour tortillas |
2 lbs lobster tail meat, cooked and chopped |
1 lb brie cheese, cut into 1/2-inch wedges |
1/2 cup roasted peppers, chopped |
1/2 cup green onion, sliced |
1/2 cup shallot, minced |
1/2 cup fresh basil, julienned |
1/2 cup cooked bacon, chopped |
1 cup parmesan cheese, grated |
cooking spray |
Directions:
1. Preheat oven to 350 degrees.
2. In a medium saucepan over medium heat combine the first 9 ingredients (from butter to lemon juice) Cook until just melted and the herbs and spices are well incorporated.
3. Set Aside.
4. Lightly coat a baking dish with cooking spray.
5. Fill evenly all of the tortillas with the lobster meat, brie, roasted peppers, green onions, shallots, basil and bacon.
6. Tightly wrap and place in prepared baking dish.
7. Drizzle on herbed butter, coating each enchilada well.
8. Top with the grated Parmesan cheese.
9. Bake for 15 minutes, until brie is melted and tortillas are golden.
10. Serve hot.
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