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| Photo Credit: Roth Käse |
Yield: 4 servings.
1 small red onion, diced
1 small Anaheim pepper, diced
1 Tbsp. olive oil
1 garlic clove, minced
to taste, salt
1 lb. lobster meat, cooked and chopped
8 large (10") flour tortillas
8 oz. Roth Käse Kronenost Fontina, shredded and divided
1/4 cup olive oil, divided
for garnish, mango chutney and cilantro sprig
Sautè the onion and pepper in 1 Tbsp. olive oil until soft. Add the garlic and salt, and remove from heat. Cool mixture and add to the chopped lobster, stirring well to blend.
To assemble the quesadillas: Lay 4 tortillas flat and sprinkle with half the Fontina cheese. Divide lobster mixture between the 4 flour tortillas. Sprinkle the remaining cheese on top of the lobster mix, and cover with the 4 remaininng tortillas. Press down to compact the quesadillas.
Heat a 12" skillet over medium high heat. Add 2 Tbsp. olive oil to the pan and cook one quesadilla at a time, turning after approximately 2 minutes (or when golden brown and crisp). Keep the quesadillas warm as you are cooking the others. Add oil as needed.
To serve: Slice quesadillas into quarters and top each slice with a dollop of mango chutney and a cilantro sprig. Serve hot.
Recipe Provided By: Charles Dale, Renaissance Restaurant, Aspen, CO.
