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1
Preheat the oven to 350 degrees F.
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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.
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3
While the corn is roasting, trim the asparagus and cut each stalk into 1/2-inch lengths.
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4
Place the asparagus in a medium baking dish, coat lightly with the oil and roast the asparagus until it browns slightly, about 10 minutes.
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5
Remove the corn from the cobs.
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6
Combine the roasted corn and asparagus in a large bowl.
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7
Add the red pepper, jalapeno, and onion.
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8
Pick through the crab meat, discarding any cartilage.
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9
Add the crab to the vegetables.
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10
Add the chipotle sauce, mix well, and then season, to taste, with salt, pepper and hot sauce.
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11
Increase the oven temperature to 400 degrees F.
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12
Lay the tortillas out on a clean flat service surface.
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13
Spoon crab and vegetable mixture onto half of each tortilla, dividing the mixture evenly.
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14
Sprinkle a quarter of the cheese over each tortilla then fold the tortillas forming half moon-shaped quesadillas.
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15
Arrange the quesadillas in a single layer in a lightly oiled baking dish.
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16
Bake the quesadillas until the cheese is melted, approximately 15 minutes.
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17
Transfer each to a warm plate and serve topped with sour cream shredded lettuce and accompanied by rice or black beans.
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18
1/2 cup mayonnaise
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19
2 dried chipotle peppers, stemmed
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20
1/4 to 1/2 tablespoon fresh lime juice
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21
Put the dried chipotles in a small pan and add water to cover.
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22
Bring the water to a simmer over medium heat.
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23
Simmer the chipotles until they are soft, about 10 minutes.
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24
Transfer the chipotles and the cooking liquid to a blender or food processor.
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25
Puree then add the mayonnaise.
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26
Mix well then season, to taste, with lime juice.
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27
Store in the refrigerator until ready to use.
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28
Cook's Note: This sauce stores well and can be thinned, if too hot, by adding more mayonnaise.
