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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 saut� pan. Add mushrooms and saut� over medium heat until almost tender. Add garlic and saut� 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 saut�ed 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 saut� 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 cr�me, roasted jalapeno puree, and sour cream. Sprinkle sliced scallions and 1/4 cup cilantro over quesadillas. Garnish with lemon halves, lime slices.