Crab Quesadillas - {Quesadillas De Congrejo}
By á-174942
Ingredients
- CHILE HABANERO RELISH:
- 2 habanero chiles
- 3 garlic cloves
- 3 leaves basil
- 1 tablespoon olive oil
- lime juice
- Salt to taste
- Freshly-ground black pepper to taste
- GUACAMOLE:
- 1 avocado
- 1/3 tomato seeded, and finely diced
- 1/3 small onion
- 1 teaspoon chopped cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon chicken bouillon powder
- Salt to taste
- Freshly-ground white pepper to taste
- QUESADILLAS:
- 1 tablespoon oil plus
- 1 teaspoon oil divided
- 1/4 pound mushrooms sliced
- 4 flour tortillas - (10" dia)
- 1/2 pound cooked crab meat
- 2 cups grated Oaxaca or Chihuahua cheese
- 2 tablespoons chopped cilantro
- Guacamole divided
- 3 avocados
- Chile Habanero Relish to taste
Details
Servings 4
Preparation
Step 1
For the Chile Habanero Relish: Slice the habanero chiles. Slice the garlic lengthwise into very thin strips. Slice the basil very thin. In a small bowl, combine the chiles, garlic, basil, olive oil and several drops of lime juice; season with salt and pepper.
For the Guacamole: Peel and pit the avocado, then mash. Add the tomato, onion, cilantro, lime juice, bouillon powder and salt and pepper to taste. Mix well.
For the Quesadillas: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the mushrooms. Cook, stirring constantly, until the mushrooms have given up their moisture and reabsorbed it again, 5 minutes.
For each quesadilla, top one side of a flour tortilla with 1/4 of the crab, cheese, cilantro and mushrooms. Season with salt and pepper. Fold in half.
Heat 1 teaspoon of oil in a nonstick skillet over medium-high heat. Place the quesadillas in the skillet, in batches if necessary, and cook until golden and crispy on one side, 2 to 3 minutes. Turn and brown the other side.
Cut 2 of the avocados in half; remove the pits. Place one half on each plate. Cut a quesadilla in thirds and stand these against the avocado half. Spoon some guacamole in each half. Place a little Habanero Relish on the side of the avocado. Peel and pit the remaining avocado; cut into thin slices. Fan the slices across each plate.
This recipe yields 4 servings.
Each serving: 665 calories; 1,407 mg sodium; 99 mg cholesterol; 47 grams fat; 17 grams saturated fat; 34 grams carbohydrates; 32 grams protein; 7.65 grams fiber.
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