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Crab Quesadillas

 
Crab Quesadillas
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photo credit: Ev Thomas
A simple Mexican snack food. A basic quesadilla is an uncooked tortilla folded over with a variety of fillings like cheese or even meats, beans or potatoes. The folded tortilla is heated on a hot comal (griddle) or fried.  Recipe by Chef Joseph Cacace
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 8 Quesadillas
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Ingredients

    • 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 1/2 lime
    • minced red onion
    • 1 tbsp honey
    • 1/2 Serrano or jalapeno chili, minced
    • 2 sprigs cilantro, chiffonade

Instructions

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.

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