Ingredients
- 1/2 pound fresh or thawed frozen corn on the cob, husked
- 3/4 pound medium asparagus
- 1 tablespoon olive or vegetable oil, plus extra for pan
- 1 red bell pepper, seeded and minced
- 1 jalapeno, seeded and minced
- 1 red onion, minced
- 1/2 pound fresh crabmeat (recommended: Maine crab)
- 1/2 cup Chipotle Sauce, recipe follows
- Kosher salt and freshly ground black pepper
- Hot sauce, optional
- 4 (10-inch) flour tortillas
- 1 pound shredded Cheddar or Monterey Jack
- 4 to 6 tablespoons sour cream, for garnish
- Approximately 1 1/2 cups shredded romaine or iceberg lettuce, for garnish
- For serving: white rice or black beans
Directions
Preheat the oven to 350 degrees F.
Place the corn on a baking sheet and roast, rotating the cobs every 10 minutes or so, until the corn is golden, about 30 minutes. While the corn is roasting, trim the asparagus and cut each stalk into 1/2-inch lengths. Place the asparagus in a medium baking dish, coat lightly with the oil and roast the asparagus until it browns slightly, about 10 minutes. Remove the corn from the cobs. Combine the roasted corn and asparagus in a large bowl. Add the red pepper, jalapeno, and onion. Pick through the crab meat, discarding any cartilage. Add the crab to the vegetables. Add the chipotle sauce, mix well, and then season, to taste, with salt, pepper and hot sauce.
Increase the oven temperature to 400 degrees F.
Lay the tortillas out on a clean flat service surface. Spoon crab and vegetable mixture onto half of each tortilla, dividing the mixture evenly. Sprinkle a quarter of the cheese over each tortilla then fold the tortillas forming half moon-shaped quesadillas.
Arrange the quesadillas in a single layer in a lightly oiled baking dish. Bake the quesadillas until the cheese is melted, approximately 15 minutes. Transfer each to a warm plate and serve topped with sour cream shredded lettuce and accompanied by rice or black beans.
Chipotle Sauce:
1/2 cup mayonnaise
2 dried chipotle peppers, stemmed
1/4 to 1/2 tablespoon fresh lime juice
Put the dried chipotles in a small pan and add water to cover. Bring the water to a simmer over medium heat. Simmer the chipotles until they are soft, about 10 minutes. Transfer the chipotles and the cooking liquid to a blender or food processor. Puree then add the mayonnaise. Mix well then season, to taste, with lime juice. Store in the refrigerator until ready to use.
Cook's Note: This sauce stores well and can be thinned, if too hot, by adding more mayonnaise.
Yield: 1/2 cup
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By Maribethw
Nashua, NH
on February 06, 2007
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I served this Quesadilla w/ black bean soup for a lunch I had. It was a welcome change to the standard cheese quesadillas I usually make. Everyone loved them.
By katie_3404040
Charlotte, NC
on January 05, 2006
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I thought that this tastes just like a crab cake! Unfortunately I couldn't find chipotle peppers at the store, and substituted another dried pepper. I definitely missed the smokiness and full flavor of the chipotle. Definitely try to find them. There was a little too much mixture for the tortillas, so next time, I may cut down a bit on the crab and veggies, because I couldn't add all the yummy cheese I wanted to.
By jaimej813_681318
Rockville, MD
on April 18, 2005
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These were absolutely delicious! I couldn't stop eating them! I did make a few changes though. I used canned chipotles since I had them anyway and I used 2 and chopped them fine. I added a little bit extra adobo sauce in which they're stored. Also, I found it necessary to flip my quesadillas part of the way through the cooking process since the bottom side was getting dark and the top was still pale. I used a combo of shredded cheddar and smoked mozzarella. The smokiness really accented the dish along with the chipotles. These quesadillas made for an excellent dinner....and they're all mine since my boyfriend is allergic to shellfish::
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