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Go to the Food Network and make one of the 3 salsas that Bobby Flay made to go with these Quesadillas. This recipe omits those 3 recipes and they do need a garnish or sauce of some type to enhance the very rich decadent combination of brie and seafood. I used American 16 count wild shrimp instead of lobster. Jim in So. Calif.

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Chef 565650 Jim August 22, 2009
Lobster-Toasted Garlic Quesadillas With Brie Cheese