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A World in Flames


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

Makes four quesadillas or eight servings.
Roasted garlic:
1 head garlic
1 tablespoon olive oil
Kosher salt and freshly ground pepper
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
Twelve 6-inch flour tortillas
1 and 1/4 cups grated Monterey Jack cheese
1 and 1/4 cups grated white cheddar
1 lobster (2 and 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 and 1/2 tablespoons ancho-chili powder (available from Kitchen Market, 218 Eighth Avenue, near 21st Street; 243-4433)

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.

Bobby Flay's recipes from the book Boy Meets Grill, by Flay and Joan Schwartz. Reprinted with permission of Hyperion.

Grilled Whole Red Snapper Marinated and Filled with Baby Fennel and Nicoise Olives

Serves four to six.
4-to-5-pound whole red snapper
6 baby fennel
1/2 cup Nicoise olives, pitted and chopped
1/2 cup chopped flat-leaf parsley
1/4 cup chopped garlic
1/2 cup plus 2 tablespoons extra-virgin olive oil
3 lemons (2 juiced, 1 cut into wedges)
Sea salt and freshly ground black pepper

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