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Ingredientes
- 2 x habanero chiles
- 3 x garlic cloves
- 3 x leaves basil
- 1 Tbsp. extra virgin olive oil lime juice Salt to taste Freshly-grnd black pepper to taste
- 1 x avocado
- 1/3 x tomato seeded, and finely diced
- 1/3 sm onion
- 1 tsp minced cilantro
- 1 Tbsp. lime juice
- 1/4 tsp chicken bouillon pwdr Salt to taste Freshly-grnd white pepper to taste
- 1 Tbsp. oil plus
- 1 tsp oil divided
- 1/4 lb mushrooms sliced
- 4 x flour tortillas - (10" dia)
- 1/2 lb cooked crab meat
- 2 c. grated Oaxaca or possibly Chihuahua cheese
- 2 Tbsp. minced cilantro Guacamole divided
- 3 x avocados Chile Habanero Relish to taste
Direcciones
- 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, extra virgin olive oil and several drops of lime juice; season with salt and pepper.
- For the Guacamole: Peel and pit the avocado, then mash. Add in the tomato, onion, cilantro, lime juice, bouillon pwdr and salt and pepper to taste. Mix well.
- For the Quesadillas: Heat 1 Tbsp. of oil in a large skillet over medium-high heat. Add in the mushrooms. Cook, stirring constantly, till the mushrooms have given up their moisture and reabsorbed it again, 5 min.
- 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. Mix in half.
- Heat 1 tsp. of oil in a nonstick skillet over medium-high heat. Place the quesadillas in the skillet, in batches if necessary, and cook till golden brown and crispy on one side, 2 to 3 min. 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.
- NOTES : Recipe from Martin San Roman, chef/owner of Rincon San Roman. Rincon San Roman is about 12 miles south of Tijuana.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 4 servings | |
| Calories 380 | |
| Calories from Fat 234 | 62% |
| Total Fat 26.52g | 33% |
| Saturated Fat 13.4g | 54% |
| Trans Fat 0.03g | |
| Cholesterol 120mg | 40% |
| Sodium 602mg | 25% |
| Potassium 531mg | 15% |
| Total Carbs 9.12g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.78g | 3% |
| Protein 27.65g | 44% |
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