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Crab Quesadillas with Tomatillo Salsa Recipe

Ingredients:

Crab Quesadillas:
1 pound of fresh crabmeat, picked through to remove any shells or cartilage
1 Tablespoon lemon juice
1/4 teaspoon kosher salt
1/3 cup green Pepitas (raw pumpkin seeds), toasted in a dry pan for 3 minutes
1 1/2 teaspoons fresh marjoram, chopped
2 Tablespoons parsley, chopped
4 ounces Cotija cheese, grated
7 ounces Monterey Jack, grated

Salsa:
3 dried chipotle peppers, stem and seeds removed
1 cup boiling-hot water (for steeping peppers)
2 medium tomatoes, cored and cut in half
1/4 small white onion, coarsely chopped
2 Tablespoons chopped cilantro leaves
1/3 cup canola oil
2 teaspoons coarse salt
2 teaspoons lime juice

3-5 Tablespoons canola oil (for cooking)
10 eight-inch flour tortillas

Garnish:
Cilantro leaves

Methods/Steps:
Quesadilla Filling/Crab: In a medium bowl, mix the crabmeat with the lemon juice and salt. Set aside.

Quesadilla Filling/Other: In a bowl, combine the pepitas, marjoram, parsley and the grated/crumbled cheeses. Mix.

Salsa: Put tomatoes on a sheet pan and broil them, turning once, until blackened on both sides (about 3 minutes a side); remove and discard skins. Remove stem and seeds from the chipotles. Toast chipotles in a small dry saute pan, pressing with a spatula, until they turn deep red and smell aromatic, about 30 seconds a side. In a medium bowl, put peppers into the hot water; cover with plastic wrap, and let stand until soft, about 15 minutes. Puree peppers, tomatoes, onion, and cilantro in a food processor until smooth. With machine running, pour in oil in a slow, steady stream. Season with salt. Put in serving bowl.

Assemble/Cook Quesadillas: Add 1 Tablespoon of canola oil to a non-stick pan over medium heat. Lay a tortilla flat in the pan. Place some cheese and crab filling on top, and cover with another tortilla. Cook for a few minutes until golden, then turn and cook until toasty on the other side. Remove from heat. Repeat until all ingredients have been used.

Serve: Cut each quesadilla into 8 triangles. Place on the serving platter, surrounding the salsa. Garnish with leaves of cilantro.

Basic Sopes Recipe (one of many food canvases)

Serves 8-10 people

Ingredients
3 cups masa harina
2 cups warm water
1 tablespoon salt
2 teaspoons vegetable oil
all purpose flour for dusting
canola oil for frying

Garnish for the Imagination, things like:
Cherry Tomatoes
Squash blossoms
Chopped olives
French feta
Chopped cilantro
Chopped green onions

Special Equipment
tongs
parchment paper
blender or food processor

Instructions
In a large bowl, combine masa, 2 cups water, fat and salt until a soft dough forms. Add additional water by the tablespoon if the dough seems dry. Knead dough on a lightly floured surface until all ingredients are well combined.

Using your hands, form small balls of the masa mixture. If dough becomes sticky, wet your fingertips with cold water. Place dough ball onto a sheet of plastic wrap or parchment paper. Fold paper over to cover the dough ball. Now press down and flatten the dough with the palm of your hand. Use your thumb to make a small well in the center of the disc.

Heat a non-stick pan with oil. When oil is hot and smoking, place the corn cakes in the pan and fry on each side for about 3 minutes, or until golden brown. Remove cooked corn cakes from the pan and place on a plate or sheet pan lined with paper towels.
*you can simply deep fry them as well! Yowza!!

To Serve
When ready to serve, place the corn cakes on a baking sheet lined with parchment paper. Top them with a good amount of queso fresco. Warm in the oven till the cheese melts. Top with tomatillo salsa, a dollop of sour cream and some chopped tomato.