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Chesapeake Quesadillas




Source of Recipe


Internet


List of Ingredients




1 tsp. corn oil
8 oz. oyster mushrooms
1 clove garlic, minced
3/4 cup ricotta cheese
1 1/4 cups Monterey Jack cheese, shredded
1/3 cup roasted red pepper, peeled and diced
12 oz. Lump Crab Meat
2 Tbsp. fresh parsley, minced
2 Tbsp. chives, minced
4 lemons, halved lengthwise
1/2 cup sour cream
4 scallions, thinly sliced
1/4 cup cilantro, minced
3 slices lime, halved
(12) 7 1/2 inch flour tortillas
Additional corn oil for cooking


Recipe



Heat one teaspoon of corn oil in a small sauté pan. Add mushrooms and sauté over medium heat until almost tender. Add garlic and sauté for another 3 minutes, stirring often. Set mixture aside.
Stir together ricotta and Monterey Jack cheeses, and then fold in roasted red peppers, chives and parsley. Add sautéed mushrooms. Gently fold in crab meat.
Using a 2-inch biscuit cutter, cut out 8 circles from each tortilla, making a total of 96 circles.
Divide crab and cheese mixture among 48 of the mini tortillas (approximately 2 Tbsp. per tortilla). Compact the mixture slightly, leaving 1/8 inch border uncovered around the edges of each tortilla. Top tortillas with remaining 48 tortillas. Press edges together to seal. (Can be made up to 1 hour in advance. Cover tightly with plastic wrap and refrigerate.)
Heat oven to 250 degrees. Brush a large skillet or sauté pan with corn oil and heat to medium high. Add as many quesadillas as will fit without touching edges. Cook on both sides until golden, approximately 2-3 minutes per side. Keep warm in oven. Repeat with remaining quesadillas, brushing the skillet with additional corn oil as needed.
Serve with salsa, avocado crème, roasted jalapeno puree, and sour cream. Sprinkle sliced scallions and 1/4 cup cilantro over quesadillas. Garnish with lemon halves, lime slices.