- 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
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.
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.