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Dungeness Crab & Chipotle Quesadilla-Taco with Apple Jicama Slaw



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Extra virgin olive oil, as needed
Butter, as needed
2 - 4 chipotle peppers in adobo, chopped
2 tsp. cumin, ground
3 tbsp. garlic paste (about 10 cloves)
1 lb. Dungeness crab meat
6 green onions, sliced, tops only
2 red bell peppers, julienne
8 small corn tortillas
8 oz. Farmer’s goat cheese, such as Fraga
1 avocado, sliced
8 sprigs cilantro, more if needed
1 jicama root bulb, julienned
2 Granny Smith apples, julienned with skin on
1/4 cup cilantro, chopped
1/2 red onion, sliced
1 tbsp. lime juice
Sea salt, to taste
Ground coriander, to taste
Ground pepper, to taste


  1. 1
    For Quesadilla-Taco: Pick and drain crab meat into bowl – set aside. Heat olive oil and butter over moderate heat and add chipotle. Cook until aromatic; add cumin and garlic; cook additional minute. Remove from heat. Add crab meat, tossing to lightly coat crabmeat and take the chill off. Toss in green onions and bell peppers to combine; set aside. Place tortillas, one at a time, in fry pan with small amount of olive oil and butter to coat and warm tortilla; fill each with 2 to 3 oz. of the crab mixture; top with cheese and avocado. Fold over and cook to melt cheese and crisp tortilla. Remove to plate and garnish with cilantro sprigs and slaw.
  2. 2
    For Slaw: Toss jicama and apples together. Add cilantro and red onion. Just before serving, squeeze fresh lime juice onto slaw; add seasonings. Serve as garniture salad with quesadilla.


Created by Chef Bob Neroni, EVOO Cooking School in Cannon Beach, Ore.

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preparation methods
cuisines Cajun & Creole, North & South American
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