Roast Corn, Asparagus and Maine Crab Quesadilla Recipe

Posted by
Rate It!
Roast Corn, Asparagus and Maine Crab Quesadilla
Add your photo!
Ingredients
15
Count
Nutrition
814
Calories
Total time
100
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Place the corn on a baking sheet and roast, rotating the cobs every 10 minutes or so, until the corn is golden, about 30 minutes. While the corn is roasting, trim the asparagus and cut each stalk into 1/2-inch lengths. Place the asparagus in a medium baking dish, coat lightly with the oil and roast the asparagus until it browns slightly, about 10 minutes. Remove the corn from the cobs. Combine the roasted corn and asparagus in a large bowl. Add the red pepper, jalapeno, and onion. Pick through the crab meat, discarding any cartilage. Add the crab to the vegetables. Add the chipotle sauce, mix well, and then season, to taste, with salt, pepper and hot sauce.
  3. Increase the oven temperature to 400 degrees F.
  4. Lay the tortillas out on a clean flat service surface. Spoon crab and vegetable mixture onto half of each tortilla, dividing the mixture evenly. Sprinkle a quarter of the cheese over each tortilla then fold the tortillas forming half moon-shaped quesadillas.
  5. Arrange the quesadillas in a single layer in a lightly oiled baking dish. Bake the quesadillas until the cheese is melted, approximately 15 minutes. Transfer each to a warm plate and serve topped with sour cream shredded lettuce and accompanied by rice or black beans.
  6. Chipotle Sauce:
  7. 1/2 cup mayonnaise
  8. 2 dried chipotle peppers, stemmed
  9. 1/4 to 1/2 tablespoon fresh lime juice
  10. Put the dried chipotles in a small pan and add water to cover. Bring the water to a simmer over medium heat. Simmer the chipotles until they are soft, about 10 minutes. Transfer the chipotles and the cooking liquid to a blender or food processor. Puree then add the mayonnaise. Mix well then season, to taste, with lime juice. Store in the refrigerator until ready to use.
  11. Cook's Note: This sauce stores well and can be thinned, if too hot, by adding more mayonnaise.
  12. Yield: 1/2 cup
  13. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 814.44 Kcal (3410 kJ)
Calories from fat 436.08 Kcal
% Daily Value*
Total Fat 48.45g 75%
Cholesterol 125.34mg 42%
Sodium 1272.8mg 53%
Potassium 564.94mg 12%
Total Carbs 46.53g 16%
Sugars 9.22g 37%
Dietary Fiber 4.93g 20%
Protein 47.03g 94%
Vitamin C 52.4mg 87%
Vitamin A 2.7mg 91%
Iron 16.4mg 91%
Calcium 888.1mg 89%
Amount Per 100 g
Calories 175.73 Kcal (736 kJ)
Calories from fat 94.09 Kcal
% Daily Value*
Total Fat 10.45g 75%
Cholesterol 27.05mg 42%
Sodium 274.63mg 53%
Potassium 121.9mg 12%
Total Carbs 10.04g 16%
Sugars 1.99g 37%
Dietary Fiber 1.06g 20%
Protein 10.15g 94%
Vitamin C 11.3mg 87%
Vitamin A 0.6mg 91%
Iron 3.5mg 91%
Calcium 191.6mg 89%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 19.5
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top