Lobster-Green Chile Quesadillas with Cheddar & Smoked Swiss Cheeses

  • Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 8 servings


  • 4 chile poblanos, roasted, peeled, seeded and julienned
  • 2 cups (3/4 - 1 lb.) lobster meat, blanched and chopped
  • 1-1/2 cups (about 2 oz.) spinach leaves, chiffonade
  • 1 c. (4 oz.) smoked Swiss cheese, finely shredded
  • 6 ounces (1-1/2 c.) aged Cheddar cheese, finely shredded
  • 16 6 6&quot; flour tortillas
  • 4 tablespoons (1/2 stick) butter, melted and divided


  • In large bowl, mix chilles, lobster meat, spinach, Swiss and Cheddar cheeses. Place tortillas flat and spread lobster mixture over, leaving a border. Fold each tortilla in half.
  • Heat griddle to 325&deg; F. Pour 2 tablespoons butter over and spread evenly. Fry quesadillas, turning until golden brown on both sides and adding butter as necessary. Cut each quesadilla into 3 wedges and serve.