8 6-inch flour tortillas
4 tablespoons vegetable oil
Filling
12 oz Maine crab or jumbo lump crab meat, picked over
8 oz corn, grilled and sliced off the cob
2 oz poblano chilies, roasted or grilled, peeled and small diced
3 oz fresh lime juice
2 oz Dijon mustard
1 oz Worcestershire Sauce
12 oz Chihuahua, Jack or other melting cheese.
Mango Salsa
1/2 ripe mango, medium dice
Juice of ½ lime
minced red onion
1 tbsp. honey
1/2 Serrano or jalapeno chili, minced
2 sprigs cilantro, chiffonade
Combine all the filling ingredients in a bowl; add salt and pepper to taste. Lay 4 of the 8 tortillas on a flat surface and distribute the filling evenly. Cover each with another tortilla, forming a sandwich.
To cook the quesadillas
Heat 1 tablespoon of oil in a nonstick sauté pan on medium heat for 2 minutes, or until the oil ‘shimmers’. Place a quesadilla gently into the pan. When it has browned on one side, gently flip with a spatula. By the time the other side is brown, the quesadilla will be heated through and the cheese will have begun to melt around the edges.
Repeat for all 4 quesadillas.
Mango Salsa
Mix all the ingredients together and add salt and pepper to taste. Cut each quesadilla into quarters, garnish with the salsa and serve.
Posted: 3/28/2009 5:36:50 PM