Servings: 8 (2 quesadillas per serving)
4 chile poblanos, roasted, peeled, seeded and julienned
2 cups (3/4 to1 pound) lobster meat, blanched and chopped
1 1/2 cups (about 2 ounces) spinach leaves, chiffonade
1 cup (4 ounces) Wisconsin Smoked Swiss Cheese, finely shredded
6 ounces (1 1/2 cups) Wisconsin Aged Cheddar Cheese, finely shredded
16 6-inch 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°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.