Recipe courtesy of Pepperclub
Show: $40 a Day
Save Recipe Print
Total:
1 hr 40 min
Prep:
30 min
Cook:
1 hr 10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Chipotle Sauce:

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:

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Roasted Asparagus

Recipe courtesy of Ina Garten

Corn and Crab Chowder

Recipe courtesy of Rachael Ray

Roasted Asparagus Wrapped in Serrano Ham

Recipe courtesy of Valerie Bertinelli

Asparagus Casserole

Recipe courtesy of Trisha Yearwood

Bacon Wrapped Asparagus Bundles

Recipe courtesy of Rachael Ray

Corned Beef

Recipe courtesy of Alton Brown

Corn Chowder

Recipe courtesy of Tyler Florence

Pat's Bacon Wrapped Asparagus

Recipe courtesy of The Neelys

Crab Summer Rolls

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword