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  • Crab Quesadillas (Quesadillas De Congrejo)

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    Crab Quesadillas (Quesadillas De Congrejo)
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x habanero chiles
    • 3 x garlic cloves
    • 3 x leaves basil
    • 1 Tbsp. extra virgin olive oil lime juice Salt to taste Freshly-grnd black pepper to taste
    • 1 x avocado
    • 1/3 x tomato seeded, and finely diced
    • 1/3 sm onion
    • 1 tsp minced cilantro
    • 1 Tbsp. lime juice
    • 1/4 tsp chicken bouillon pwdr Salt to taste Freshly-grnd white pepper to taste
    • 1 Tbsp. oil plus
    • 1 tsp oil divided
    • 1/4 lb mushrooms sliced
    • 4 x flour tortillas - (10" dia)
    • 1/2 lb cooked crab meat
    • 2 c. grated Oaxaca or possibly Chihuahua cheese
    • 2 Tbsp. minced cilantro Guacamole divided
    • 3 x avocados Chile Habanero Relish to taste

    Directions

    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, extra virgin olive oil and several drops of lime juice; season with salt and pepper.
    2. For the Guacamole: Peel and pit the avocado, then mash. Add in the tomato, onion, cilantro, lime juice, bouillon pwdr and salt and pepper to taste. Mix well.
    3. For the Quesadillas: Heat 1 Tbsp. of oil in a large skillet over medium-high heat. Add in the mushrooms. Cook, stirring constantly, till the mushrooms have given up their moisture and reabsorbed it again, 5 min.
    4. 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. Mix in half.
    5. Heat 1 tsp. of oil in a nonstick skillet over medium-high heat. Place the quesadillas in the skillet, in batches if necessary, and cook till golden brown and crispy on one side, 2 to 3 min. Turn and brown the other side.
    6. 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.
    7. This recipe yields 4 servings.
    8. NOTES : Recipe from Martin San Roman, chef/owner of Rincon San Roman. Rincon San Roman is about 12 miles south of Tijuana.

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