Oregon Dungeness Crab, Brie and Caramelized Onion Quesadillas

  • Chef: Charlie Branford
  • Restaurant: Local Ocean Seafoods

Ingredients

  • 4 flour tortillas

  • ½ lb. cooked Oregon Dungeness Crab meat

  • ¼ lb. Brie, double cream, sliced ¼-inch thick

  • 1 lb.  Yellow onions, julienned

  • 1 cup pico de gallo (recipe follows)

  • ¼ bunch cilantro for garnish

  •  

  • Pico De Gallo

  • 5 tomatoes, diced

  • 1 red onion, minced

  • ½ bunch cilantro, finely chopped

  • 2 Serrano chiles, finely chopped

  • 1 lime, juiced

Directions

Caramelize the onions over low heat in a sauté pan until dark golden, and set a side. Warm the tortillas in a sauté pan and place on a baking sheet.  Equally distribute the crab, brie and the caramelized onions on one side of each of the four tortillas. Fold over.  Bake in the oven at 425? for 5-7 minutes or until the cheese melts. Pull out of the oven and cut each quesadilla into three pieces. Fan out on four plates and spoon a little of the pico de gallo over each. Garnish with cilantro sprigs.  Serves four.

For the Pico De Gallo, mix and season with salt and pepper to taste. Makes 1 ½ cups.

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