Creamy Crab Quesadillas with Pear and Mango Salsa

aka "Having fun on Twitter!"

Today I made creamy crab quesadillas with pear and mango salsa for the monthly "#capsicanacookoff"



To make the creamy crab filling, I used a tin of Costco fancy crab meat that I had in the fridge and mixed it with 1/2 a container of Philadelphia cream cheese, adding the equivalent of 2 cloves of garlic - I used puree, powder or minced fresh garlic would also work.  Add a finely diced medium red onion, and fresh coriander to taste.  After I mixed up the filling I added some grated cheddar and mozzarella to the mix until I had a nice thick consistency that was still spreadable.  Salt and pepper to taste, I didn't think it needed it!


I had a fresh pear from the tree in the garden, and I thought it would taste nice in a salsa.  So at the supermarket I picked up some mango, six mixed chilli peppers (including a scotch bonnet!).  All of the chillies, another small red onion and 1/2 dozen cherry tomatoes were finely chopped and spritzed with lime juice and loads of fresh finely chopped coriander was added.


Take a flour tortilla, microwave it for 15 seconds to make it soft and pliable.  Place the tortilla on a plate, then fill with the cream cheese mixture, fold in half.  Fry on medium heat one at a time in an lightly oiled skillet until the tortilla is just brown and the filling gets melted, flipping as required but at least once.

Serve on a plate with sour cream garnish, loads of the salsa, and a bit more fresh coriander and pomegranate seeds.  Margaritas to drink along with the quesadillas optional but recommended!


Clueless WTF Sauce (2nd batch)

Since I was unable to attend the Bath Chilli Festival I was determined to make another batch of chilli sauce.  After my experiment was reasonably successful last time I tried to capture the recipe as I went along for the latest batch.  I was hoping for a higher yield (more sauce) but 36 chillies only makes a small hot-sauce sized bottle.  Guess if I want to make more next time I'll need to double the recipe or figure out a better way to get the liquid out of the mash.

© Chris Walters 2018