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Recipe Corner: Bobby Flay’s Killer Quesadillas
By Lauren Barth September 01, 2010
Need something scrumptiously soul-satisfying to serve to your friends and family tonight? How about spicing things up with this fun and flavorful quesadilla recipe courtesy the one and only Bobby Flay? This spicy, tempting, and delicious dish will turn any dinner into a fabulous fiesta.
2. Stack the tortillas to make four 2-layer tortillas and top each with the remaining tortillas. Brush the tops of the tortillas with canola oil and sprinkle with some of the ancho powder. Carefully place on the grill, ancho-side down and grill until lightly golden brown – about 2 minutes. Flip the quesadillas over, close the lid of the grill until the bottom of the tortillas are lightly golden brown and the cheese has melted. Remove from the grill, cut into quarters and top each quarter with some of the Anaheim vinaigrette (recipe below) and garnish with cilantro leaves.
Anaheim Chile Vinaigrette
2. With the motor running, slowly add the oil until emulsified. Add the cilantro, blend 5 seconds longer. There should be flecks of the cilantro in the vinaigrette.
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