Roast Corn, Asparagus and Maine Crab Quesadilla

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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.

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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.

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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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This is a recipe from $40/day but could well be from Rachel Ray's other show - 30 minute meals. This is seriously one of my favorite foods for an informal gathering. You could easily substitute the crab for salmon or shrimp (I've done all three with excellent results. I also grill the asparagus and red peppers for a nice smoky flavor that complements the chipotle sauce.