Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mesa Grill Lobster Quesadillas With Yellow Tomato And Roasted Garlic Salsa
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serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Roasted Garlic
1 head garlic
1 tablespoon olive oil
kosher salt
freshly ground black 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
freshly ground black pepper
Quesadillas
12 flour tortillas (6 inch size)
1 1/4 cup grated Monterey Jack cheese
1 1/4 cup grated white cheddar
1 lobster (2.5 pound size), grilled, meat removed and coarsely chopped, or use any cooked lobster meat
1 large red onion, sliced thin
2 jalapeno peppers, seeded and coarsely chopped
1/4 cup finely chopped fresh cilantro
olive oil for brushing
1 1/2 tablespoon ancho chili powder
directions
For Roasted Garlic: Preheat the oven to 300 degrees F. 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.
For 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.
For 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, jalapenos, 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.
Recipe Source: Bobby Flay
added by
LittleForestGypsy
nutrition data
Nutritional data has not been calculated yet.
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