Crab quesadillas with tomatillo salsa

For the salsa

• 1

  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.

• 2

  Remove stem and seeds from the chipotles.

• 3

  Toast chipotles in a small dry sauté pan, pressing with a spatula, until they turn deep red and smell aromatic, about 30 seconds a side.

• 4

  In a medium bowl, put peppers into the hot water; cover with plastic wrap, and let stand until soft, about 15 minutes.

• 5

  Purée peppers, tomatoes, onion, and cilantro in a food processor until smooth. With machine running, pour in oil in a slow, steady stream.

• 6

  Season with salt.

• 7

  Put in serving bowl.

For the quesadillas

• 1

  In a medium bowl, mix the crabmeat with the lemon juice and salt.

• 2

  Set aside.

• 3

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

• 4

  Add 1 tablespoon of canola oil to a non-stick pan over medium heat.

• 5

  Lay a tortilla flat in the pan.

• 6

  Place some cheese and crab filling on top, and cover with another tortilla.

• 7

  Cook for a few minutes until golden, then turn and cook until toasty on the other side.

• 8

  Remove from heat.

• 9

  Repeat until all ingredients have been used.

• 10

  Cut each quesadilla into 8 triangles.

• 11

  Place on the serving platter, surrounding the salsa.

• 12

  Garnish with leaves of cilantro.