It just wouldn't be Grilling Month without a few recipes from Bobby Flay's new grilling cookbook, Bobby Flay's Barbecue Addiction. Like Flay, we're always keeping our eyes open for the next great thing to throw on the grill. In this case, meaty lamb quesadillas with goat cheese crema and sweet-tart cherry jam.
This lamb quesadilla is the perfect platform for some big flavors. Lamb stands up well to the full, complex mole rub; the two are a classic pairing. The ancho-cherry jam offers a tingle of fruity heat, while tangy goat cheese crema cools it all down.
- 3 tablespoons ancho chile powder
- 1 tablespoon New Mexican chile powder
- 1/2 teaspoon chile de arbol powder
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- Kosher salt and freshly ground black pepper
- 1 1/4 pounds lamb tenderloin, trimmed of extra fat
- 4 ounces fresh goat cheese, crumbled
- 1/2 cup crema, crème fraîche or sour cream
- canola oil
- 12 (6-inch) white corn tortillas
- 1 1/2 cups grated white cheddar cheese
- chopped fresh flat-leaf parsley, for garnish
- ancho-cherry jam (recipe follows)
- 2 dried ancho chiles, stemmed and seeded
- 2 tablespoons canola oil
- 1 small red onion, finely diced
- 2 tablespoons finely grated fresh ginger
- 2 garlic cloves, finely chopped
- 1/2 cup fresh orange juice
- 3 tablespoons packed light brown sugar
- 1 tablespoon clover honey
- 1 pound fresh sweet red cherries, pitted and halved
- 1/4 cup chopped fresh cilantro leaves
For the ancho-cherry jam:
- Soak the ancho chiles in 2 cups hot water for 30 minutes. Remove from the soaking liquid, reserving the liquid. Transfer the chiles to a food processor with 1/2 cup of the soaking liquid and process until smooth.
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the ginger and garlic and cook for 30 seconds. Add the orange juice, 1/4 cup of the ancho soaking liquid, the brown sugar and honey, and stir until the brown sugar is dissolved, about 2 minutes.
- Stir in the cherries and ancho purée and cook until the cherries soften and begin to break down and the mixture thickens, 20 to 30 minutes.
- Transfer the jam to a bowl, stir in the cilantro and let cool to room temperature.
For the quesadillas:
- Combine the chile powders, cocoa powder, brown sugar, cinnamon, allspice, cloves, 1 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub each tenderloin with some of the mole rub and let sit at room temperature for 30 minutes.
- Heat your grill to high for direct grilling.
- Stir together the goat cheese and crema and season with salt and pepper. Cover and refrigerate until ready to use.
- Drizzle the lamb with oil and grill until golden brown on both sides and cooked to medium-rare, about 2 to 3 minutes per side. Remove the lamb to a cutting board, tent loosely with foil and let rest for 10 minutes.
- Put 8 of the tortillas on a flat surface. Divide the cheddar cheese over the tortillas and season each layer with salt and pepper.
- Stack the tortillas to make four 2-layer tortillas and top each with 1 of the remaining 4 tortillas. Brush the tops of the tortillas with oil. Carefully place the quesadillas on the grill, oil side down and grill until golden brown, about 1 minute.
- Brush the tops with oil and turn the quesadillas over. Close the cover and grill until the bottoms are golden brown, about 1 minute.
- Transfer the quesadillas to a baking sheet, put the baking sheet on the grill, close the cover and cook until the cheese has melted, about 5 minutes.
- Cut the quesadillas into quarters and top with ancho-cherry jam, goat cheese crema, lamb and chopped parsley.
More Bobby Flay recipes on Food Republic: