Douglas Rodriguez was a major reason the term “Nuevo Latino” arose in the 1990s. It refers to an upscale culinary spin on traditional Latin American dishes, such as the quesadilla. This is from his book, “Latin Flavors on the Grill.” Serves 6-8 as an appetizer.
Ingredients
2 sweet onions, sliced (Walla Walla, Vidalia, Texas 1015)
2 tablespoons butter
2 tablespoons vegetable oil
6 (10-inch) flour tortillas
1 pound Brie cheese, sliced 1/4-inch thick
1 pound cooked lobster meat, chopped
1/4 cup olive oil
Salsa
Directions
In a saut pan over medium heat, combine onions with butter and oil and saute until onions are dark golden brown and caramelized. Set aside to cool
Prepare a medium-low fire on the grill.
To assemble quesadillas, divide onions among tortillas, spreading them over one half of the tortilla. Next, lay Brie over onions, followed by the cooked lobster meat, and fold over to form half circles. Brush the top and bottom of each tortilla lightly with olive oil
Carefully place quesadillas on the grill for 2-3 minutes. Using a spatula, flip and cook for another 2-3 minutes, or until the tortillas are toasted and cheese is melted.
Transfer quesadillas to a cutting board and, using a well-sharpened knife, slice into 4 wedges. Serve with salsa.
Wine ideas: A sort of Franco-Latino dish, this rich quesadilla would pair well with a chardonnay (a French grape) from South America. Try a rich, yeasty version such as Felipe Rutini’s from Tupungato, Argentina, or Cousi o-Macul from Chile’s Maipo Valley. Both are excellent buys at $20 or less. -Tara Q. Thomas
