Recipe Corner: Bobby Flay’s Killer Quesadillas

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.

12 Flour Tortillas, 6-inch in diameter
1 ½ Cups grated Monterey Jack Cheese
Marinated Ribeye slices
6 Ounces Soft Goat Cheese, crumbled
3 Green Onions, thinly sliced
Canola Oil
Salt and freshly ground Black Pepper
1 Teaspoon Ancho Chile Powder
Cilantro Leaves, for garnish

1. Preheat the grill to medium heat. Place 8 tortillas on a flat surface and divide the Monterey Jack, some of the beef, goat cheese and green onion among the tortillas (in that order); season with salt and pepper to taste.

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

3 Large Anaheim Chiles, grilled, peeled, seeded and diced
4 Cloves of Roasted Garlic, peeled
3 Tablespoons Red Wine Vinegar
3 Tablespoons Fresh Lime Juice
1 Tablespoon Honey, or more if needed
Salt and freshly ground Black Pepper
¾ Cup Canola Oil
¼ Cup chopped fresh Cilantro

1. Combine the Anaheim chiles, garlic, vinegar, lime juice, a few tablespoons of water, honey, salt and pepper in a blender and blend until smooth.

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.