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Receta Crab Quesadillas (Quesadillas De Congrejo)
by Global Cookbook

Crab Quesadillas (Quesadillas De Congrejo)
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. This recipe yields 4 servings.
  8. NOTES : Recipe from Martin San Roman, chef/owner of Rincon San Roman. Rincon San Roman is about 12 miles south of Tijuana.