Best Grilled Green Quesadillas With Brie And Herbs Recipes

Lobster-Toasted Garlic Quesadillas with Brie Cheese 2 image

Provided by Bobby Flay

Time 1h35m

Yield 48 pieces

Number Of Ingredients 18

Olive oil
10 cloves garlic, peeled and thinly sliced
Sixteen 8-inch flour tortillas
1 3/4 pounds brie, thinly sliced
4 pounds cooked lobster meat, chopped
Salt and freshly ground black pepper
Yellow Tomato-Tarragon Relish, recipe follows
Avocado Crema, recipe follows
3 ripe yellow tomatoes, cored and diced
1 serrano chile, seeded and minced
1/2 red onion, minced
1/4 cup olive oil
1/4 cup white wine vinegar
2 tablespoons chopped fresh tarragon
Salt and freshly ground black pepper
2 avocados
1 cup Mexican crema
Kosher salt and freshly ground black pepper

Steps:

Heat a grill over high heat.
Heat a tablespoon of oil in a small saute pan over medium heat. Add the garlic and cook until lightly toasted.
Place 8 of the tortillas on a work surface and divide the cheese, lobster and garlic among the tortillas. Season with salt and pepper. Place the remaining tortillas on top of the filling. Brush the tops of the tortillas with oil, and then place the quesadillas on the grill, oiled-side down. Grill until golden brown, 2 to 3 minutes. Carefully flip the quesadillas over and grill until the cheese has melted, 2 to 3 minutes longer.
Remove from the grill and cut each quesadilla into sixths. Top each wedge with a spoonful of Yellow Tomato-Tarragon Relish, a drizzle of Avocado Crema and serve.
Combine the tomatoes, chile, onions, oil, vinegar and tarragon in a medium bowl. Season with salt and pepper.
Halve and pit the avocados. Scoop the flesh into the bowl of a food processor. Add the crema and puree until smooth. Season with salt and pepper.

Grilled Green Chili Quesadillas image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 6

3 fresh chile peppers, such as poblanos -- any variety may be used, according to your tolerance for heat
4 (12-inch) large flour tortillas
3 cups (3/4 pound brick) smoked cheddar (recommended: Cabot brand, shredded)
1 cup store bought salsa verde, available on chip and snack aisle or in Mexican food section
1 cup sour cream
2 tablespoons chopped fresh cilantro leaves

Steps:

Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice.
Heat a large nonstick skillet or griddle over medium high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat. Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro.