Main
Recipes
Main Ingredients
Seafood
Lobster-Toasted Garlic Quesadillas with Brie Cheese (Bobby Flay) Recipe

Lobster-Toasted Garlic Quesadillas with Brie Cheese (Bobby Flay) Recipe

Posted by

Rate It!

Lobster-Toasted Garlic Quesadillas with Brie Cheese (Bobby Flay)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 (1 1/2-lb) lobsters , par-boiled and split in 1/2 lengthwise
olive oil
salt and pepper
8 cloves garlic, peeled and thinly sliced
12 (8-inch) flour tortillas
1 1/2 lb brie, thinly sliced
yellow tomato-tarragon relish, recipe follows
roasted red pepper and ancho salsa , recipe follows
grilled serrano and avocado relish , recipe follows

Directions:

Preheat grill to high. Brush the cut side of the lobster with oil and season with salt and pepper. Place the lobster on the grill, shell side down, and grill until lightly golden brown and just cooked through. Remove the meat from the lobster and coarsely chop.
Heat a tablespoon of oil in a small saute pan on the grates of the grill. Add the garlic and cook until lightly toasted.
Place 4 tortillas on a work surface and divide the half of the cheese, lobster, and garlic among the tortillas. Season with salt and pepper, to taste. Place another tortilla on top and then divide the remaining cheese, lobster, and garlic over top. Place the remaining tortillas on top to make 2-layer quesadillas. Brush tops of the tortillas with oil and then place the quesadillas on the grill, oiled side down. Grill until golden brown, about 2 to 3 minutes. Carefully flip the quesadillas over, close the cover of the grill, and grill until the cheese has melted, about 2 to 3 minutes longer. Remove from the grill, cut each quesadilla into quarters, and serve with the various toppings.
3 ripe yellow tomatoes, cored and diced
1/2 red onion, minced
1 serrano chile, seeded and minced
1/4 cup white wine vinegar
1/4 cup olive oil
2 tablespoons chopped fresh tarragon leaves
Salt and freshly ground pepper
Combine all ingredients in a medium bowl. Season with salt and pepper, to taste.
2 ancho chiles
3 cloves garlic, coarsely chopped
Canola oil
3 tablespoons pine nuts
2 red bell peppers
Salt and freshly ground pepper
3 tablespoons red wine vinegar
3 tablespoons chopped cilantro leaves
Salt and pepper
Place ancho chiles in a medium bowl, cover with boiling water, and let sit at room temperature for 1 hour. Remove from soaking liquid, coarsely chop, and place in a blender with the garlic, 1/4 to 1/2 cup of the soaking liquid, 2 to 3 tablespoons canola oil, and the pine nuts; blend until smooth. Pour the mixture into a medium bowl.
Preheat grill to high. Brush peppers with oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Remove, place in a bowl, cover with plastic wrap, and let steam 15 minutes. Remove skin and cut into julienne strips. Transfer the peppers to the bowl with the ancho puree and add the vinegar. Chop the cilantro, add it to the salsa, and season with salt and pepper, to taste.
2 serrano chiles
2 green onions
3 tablespoons canola oil, plus more for brushing chiles
Salt and freshly ground pepper
2 ripe Hass avocados, peeled, pitted, and coarsely chopped
1/4 cup fresh lime juice
Preheat grill to high. Brush serranos and green onions with oil and season with salt and pepper. Grill until charred on all sides. Remove from the grill and finely chop.
Place avocado in a medium bowl. Add the grilled serranos, green onions, lime juice, and 3 tablespoons oil and stir gently until combined. Season with salt and pepper, to taste.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1063.55 Kcal (4453 kJ)
Calories from fat	509.99 Kcal
		% Daily Value*
Total Fat	56.67g	87%
Cholesterol	458.04mg	153%
Sodium	2488.75mg	104%
Potassium	861.82mg	18%
Total Carbs	55.74g	19%
Sugars	0.06g	0%
Dietary Fiber	3g	12%
Protein	83.26g	167%
Vitamin C	1.9mg	3%
Iron	4.7mg	26%
Calcium	551.7mg	55%

Amount Per 100 g
Calories	213.22 Kcal (893 kJ)
Calories from fat	102.24 Kcal
		% Daily Value*
Total Fat	11.36g	87%
Cholesterol	91.83mg	153%
Sodium	498.93mg	104%
Potassium	172.77mg	18%
Total Carbs	11.17g	19%
Sugars	0.01g	0%
Dietary Fiber	0.6g	12%
Protein	16.69g	167%
Vitamin C	0.4mg	3%
Iron	0.9mg	26%
Calcium	110.6mg	55%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Roasted Red Pepper and Tomato Soup

Olive oil, Salt, Garlic cloves, whole and unpeeled and 8 more..
Italian Quesadilla

Olive oil, Onion, thinly sliced, Salt, Black pepper and 5 more..
Grilled Lobster Tails

Frozen lobster tails (8 to 10 oz each), thawed, Olive oil and 4 more..
Lobster Stock

Uncooked lobster shells (or 6 cooked lobster shells) and 8 more..
Brie and Caramelized Onion Stuffed Chicken Breasts

Olive oil, divided, Sweet onions, sliced and 10 more..
Savory Zucchini Muffins

Olive oil, Chopped onion, Garlic, chopped and 20 more..
A Limoncello Lobster Cocktail

Fresh lobster tails, Olive oil, Sea salt and white pepper and 3 more..
Sun-Dried Tomato Chicken

Olive oil and 8 more..
Italian Chicken Pasta

Olive oil, Onion , cut into eighths, Garlic, minced and 7 more..
Artichoke and Red Pepper Frittata (Ww 4 Points)

Olive oil flavored cooking spray and 12 more..