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Home > Restaurants > Recipes > Grilled Lobster Quesadillas With Yellow-Tomato-and-Roasted- Garlic Salsa

Grilled Lobster Quesadillas With Yellow-Tomato-and-Roasted- Garlic Salsa

Provided by: Chef Bobby Flay
Served at: Mesa Grill

  • Type of Dish: Appetizers, Main Courses
  • Servings: 8
  • Cuisine: Southwestern
  • Reader Rating: Write a Review

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Ingredients

Roasted Garlic
1 head garlic
1 tablespoon olive oil
Kosher salt and freshly ground pepper

Salsa
3 ripe yellow tomatoes, coarsely chopped
4 cloves roasted garlic (see recipe)
2 tablespoons finely diced red onion
1/2 serrano pepper, finely diced
1 tablespoon rice-wine vinegar
1 tablespoon coarsely chopped fresh thyme leaves
Kosher salt and freshly ground pepper

Quesadillas
Twelve 6-inch flour tortillas
1 1/4 cups grated Monterey Jack cheese
1 1/4 cups grated white cheddar
1 lobster (2 1/2 pounds) grilled, meat removed and coarsely chopped, or use any cooked lobster meat)
1 large red onion, sliced thin
2 jalapeños, seeded and coarsely chopped
1/4 cup finely chopped cilantro
Olive oil for brushing
1 1/2 tablespoons ancho-chili powder

Instructions

Roasted Garlic
Preheat the oven to 300 degrees. Cut the top off the head of garlic and rub the bulb with olive oil, sprinkle with salt and pepper, wrap in foil, place on a baking sheet, and roast until soft, about 45 minutes. Set aside to cool.

Salsa
Combine 4 cloves of the roasted garlic with the tomatoes, onion, serrano pepper, vinegar, and thyme in a medium bowl, and season with salt and pepper. May be refrigerated, covered, for 1 day; serve at room temperature. Makes a little over 1 cup.

Quesadillas
Preheat a gas or charcoal grill to low to medium. Place 8 tortillas on a work surface. Divide the cheeses, lobster meat, red onion, garlic, jalapeños, and cilantro among the tortillas. Stack the tortillas two high, to make 4 two-layer quesadillas. Top each with another tortilla, brush with oil, and sprinkle with chili powder. Grill oiled-side-down until golden brown, 3 to 4 minutes. Brush with oil, sprinkle with chili powder, turn, and grill until the other side is golden brown and the cheese has melted.

Place the quesadillas on a large platter, cut each into 4 wedges, and garnish with the salsa. Makes four quesadillas.

(Published 1999)
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