Preparation time: 35 min
Serves 2 people
- 1 pasilla chile
- 30 g roquefort cheese
- 300 g clean crab pulp
- Salt and pepper to taste
- 300 g corn dough
- 3 Tsp pork rind
- 1 tsp baking powder
- Oil to fry the quesadillas (as much as needed)
- 100 g Peeled guava, seeds removed
- Fresh green pepper and salt to taste
Cut very thin strips of the -by then- seedless pasilla chili with a pair of scissors and fry them for a few moments (be careful not to burn it, since it may become bitter). Place them in a deep bowl and add the roquefort cheese, the crab meat and the chili. Season and set aside.
Place the corn dough in a bowl and add the chopped pork rind and the baking powder and mix until you get a homogeneous mixture, set aside.
Arrange the crab mixture between 2 sets of flattened corn dough, as if making a ravioli (our quesadillas) and fry them in abundant 180 ° C (356 F) oil, until crispy. Set aside.
Blend the guava pulp with the salt and recently ground fresh green pepper.
Smear some of the sauce on the plate and place the quesadillas on top. Enjoy!
Find more delicious recipes to pair with tequila or make with tequila:
Come and visit Casa Sauza, our chef will prepare the best tequila-based dishes you'll ever have. Have a tequila-based dish right at Tequila, Jalisco!