Crab Quesadillas - {Quesadillas De Congrejo}

Recipe Ingredients

		Chile Habanero Relish
2		Habanero chiles
3		Garlic cloves
3		Leaves basil
1 tablespoon	15ml	Olive oil
		Lime juice
		Salt - to taste
		Freshly-ground black pepper - to taste
		Guacamole
1		Avocado
1/3		Tomato - seeded, and
		Finely diced
1/3		Onion (small)
1 teaspoon	5ml	Chopped cilantro
1 tablespoon	15ml	Lime juice
1/4 teaspoon	1.3ml	Chicken bouillon powder
		Salt - to taste
		Freshly-ground white pepper - to taste
		Quesadillas
1 tablespoon	15ml	Oil - plus
1 teaspoon	5ml	Oil - divided
1/4 lb	113g / 4oz	Mushrooms - sliced
4		Flour tortillas - (10" dia)
1/2 lb	227g / 8oz	Cooked crab meat
2 cups	292g / 10oz	Grated Oaxaca or Chihuahua cheese
2 tablespoons	30ml	Chopped cilantro
		Guacamole - divided
3		Avocados
		Chile Habanero Relish - to taste

Recipe Instructions

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, olive oil and several drops of lime juice; season with salt and pepper.

For the Guacamole: Peel and pit the avocado, then mash. Add the tomato, onion, cilantro, lime juice, bouillon powder and salt and pepper to taste. Mix well.

For the Quesadillas: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the mushrooms. Cook, stirring constantly, until the mushrooms have given up their moisture and reabsorbed it again, 5 minutes.

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. Fold in half.

Heat 1 teaspoon of oil in a nonstick skillet over medium-high heat. Place the quesadillas in the skillet, in batches if necessary, and cook until golden and crispy on one side, 2 to 3 minutes. Turn and brown the other side.

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.

This recipe yields 4 servings.

Each serving: 665 calories; 1,407 mg sodium; 99 mg cholesterol; 47 grams fat; 17 grams saturated fat; 34 grams carbohydrates; 32 grams protein; 7.65 grams fiber.

Source:
The Los Angeles Times, 06-12-2002

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