ROAST CORN, ASPARAGUS AND MAINE CRAB QUESADILLA
Steps:
- 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.
- 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.
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Joao Souza
[email protected]This quesadilla is a great way to use up leftover roasted corn and asparagus.
Sello Moretsele
[email protected]I would definitely recommend using fresh Maine crab for this recipe. It makes all the difference.
Navarro Andrade Brian Gonzalo
[email protected]I love the way the roasted corn and asparagus caramelize in the oven. It gives the quesadilla a slightly smoky flavor.
Victor Lemus
[email protected]This quesadilla is perfect for a party appetizer or a quick and easy meal.
IsIs Haynes
[email protected]I'm not usually a fan of quesadillas, but this one changed my mind. The roasted corn and asparagus added a nice crunch and the Maine crab was very flavorful.
Aayush Gaming
[email protected]I made this quesadilla for a potluck and it was a huge hit! Everyone loved the unique flavor combination.
chane frone
[email protected]This quesadilla is a great way to sneak some veggies into your kids' diet. My kids loved the roasted corn and asparagus.
Gwen Rippy
[email protected]I followed the recipe exactly and the quesadilla turned out perfectly. It was crispy on the outside and gooey on the inside.
Mike Ortiz
[email protected]I would definitely recommend this recipe to anyone who loves quesadillas or seafood.
Christian Kojolo
[email protected]The roasted corn and asparagus added a nice sweetness to the quesadilla. The Maine crab was also very flavorful.
DEMONS DEMONS
[email protected]I made this quesadilla for my family and they all loved it! Even my picky eater son ate it without complaining.
Zeeshan Aslam Zeeshan Aslam
[email protected]This quesadilla is perfect for a quick and easy weeknight meal. It's also a great way to use up leftover roasted corn and asparagus.
Farhan Mohammed
[email protected]I'm not a big fan of crab, but I thought I'd give this recipe a try anyway. I'm so glad I did! The crab flavor was subtle and perfectly complemented the other ingredients.
Ggg Vvvv
[email protected]I love the simplicity of this recipe. With just a few ingredients, I was able to create a delicious and satisfying meal. Thanks for sharing!
womba machayi
[email protected]This quesadilla was a hit at my last party! The combination of roasted corn, asparagus, and Maine crab was divine. I'll definitely be making it again.