Crab Quesadilla with Charred Corn and Avocado Salsa

 

                    Be sure to use fresh crabmeat in this recipe. The salsa would be delicious with any grilled fish.

Serves 4

• ½ pound fresh crabmeat
• ½ cup grated mild cheddar cheese
• Freshly ground black pepper
• 4 soft flour tortillas
• 1 tablespoon vegetable oil
• Charred Corn and Avocado Salsa (recipe follows)

1. Mix crabmeat, cheese, and pepper in a small bowl.
2. Lay the tortillas flat and place ½ cup of the crabmeat mixture on one side of each, spreading to within ½ inch of the edge ; fold the tortilla over.
3. Heat the oil in a large skillet over medium heat.
4. Carefully place the quesadillas one at a time in the skillet and fry until browned, about 3 minutes ; then flip and cook the other side, another 3 minutes, making sure the cheese is melted.
5. Cut each one in half and serve with the salsa.

Charred Corn and Avocado Salsa

• 1½ cup fresh or frozen corn
• 1 small jalapeno, cut in half lengthwise and seeded
• 1 ripe Hass avocado, peeled, pitted, and diced
• 1 small tomato, diced
• ¼ cup diced red onion
• ¼ cup chopped cilantro
• Juice of 1 lime
• 1 tablespoon olive oil
• Pinch of salt
• Freshly ground black pepper

1. Preheat the broiler.
2. Lightly spray a baking sheet, then lay the corn and jalapeno on it in a single layer ; broil until the corn and jalapeno are charred, about 8 minutes.
3. Mince the jalaeno and put in a bowl with the corn ; add the avocado, tomato, onion, cilantro, lime juice, oil, salt, and pepper, and toss.

BON APPÉTIT