Ingredients
- 8 flour tortillas
- 4 tablespoon vegetable oil
- 8 flour tortillas
- 4 tablespoon vegetable oil
- 12 ounce maine crab or jumbo lump crab meat, picked for shells
- 8 ounce corn
- 2 ounce poblano chilies
- 3 ounce lime juice
- 2 ounce dijon mustard
- 1 ounce worcestershire sauce
- 12 ounce chihuahua
- 8 flour tortillas
- 4 tablespoon vegetable oil
- 12 ounce maine crab or jumbo lump crab meat, picked for shells
- 8 ounce corn
- 2 ounce poblano chilies
- 3 ounce lime juice
- 2 ounce dijon mustard
- 1 ounce worcestershire sauce
- 12 ounce chihuahua
- 1/2 mango
- 1/2 lime
- 1 red onion
- 1 tablespoon honey
- 1/2 tablespoon jalapeno chili
- 2 sprig cilantro
Preparation
Baking Directions:
Combine all the filling ingredients in a bowl; add salt and pepper to taste.
Lay 4 of the 8 tortillas on a flat surface and distribute the filling evenly.
Cover each with another tortilla, forming a sandwich.
To cook the quesadillas:Heat 1 tablespoon of oil in a nonstick sauté pan on medium heat for 2 minutes, or until the oil ‘shimmers’.
Place a quesadilla gently into the pan.
When it has browned on one side, gently flip with a spatula.
By the time the other side is brown, the quesadilla will be heated through and the cheese will have begun to melt around the edges.
Repeat for all 4 quesadillas.
MANGO SALSAMix all the ingredients together and add salt and pepper to taste.
Cut each quesadilla into quarters, garnish with the salsa and serve.