Crab Quesadillas with Green Chile Chutney
Procedure
- 1 Mix the lard, flour, and masa harina well.
- 2 Add the stock (may need a little more) and salt. Knead until the dough is pliable and leaves the sides of the bowl fairly clean.
- 3 Cover and let the dough rest about 1 hour.
- 4 Heat the 2 tablespoons (1 ounce, 30 ml) oil and add the onion, tomato, and jalapeño. Cook until mixture is soft and begins to dry out.
- 5 Fold in crab meat and epazote. Correct seasoning. Set aside.
- 6 Press out tortillas. If rolling out tortillas between sheets of waxed paper, it is fairly easy to peel the paper off one side, fill the tortilla, and use the other sheet of paper to help fold the tortilla dough around the filling.
- 7 Add 1 tablespoon stuffing to the middle of each tortilla. Fold in half and press edges together to seal. Repeat until all stuffing is used.
- 8 Heat the frying oil to 375°F (190°C).
- 9 Fry the quesadillas, turning once or twice, until golden. Transfer to paper towels to drain, then serve immediately.
Green Chile Chutney
Procedure
Chef Critique - This was more like an empanada, great shell, good filling, well cooked.
My Critique - This would be fun to embellish and work with other types of fillings, overall good.
Group Critique - Good
- 1 Combine all ingredients except cilantro.
- 2 Bring to a boil and reduce heat to a simmer. Simmer 15 to 20 minutes.
- 3 Allow to cool, add cilantro, then serve cold.
Chef Critique - This was more like an empanada, great shell, good filling, well cooked.
My Critique - This would be fun to embellish and work with other types of fillings, overall good.
Group Critique - Good