Gulf Coast Quesadilla Recipe

Prepare crab filling

Gently pick through the jumbo lump crab meat to remove any shells. In a bowl, combine crab meat with 1 tsp lemon juice, 2 tsp chopped chives, 0.5 tsp sea salt, and 0.25 tsp black pepper. Fold gently to keep lumps intact; do not overmix.

Assemble quesadillas

Heat a large nonstick skillet over medium heat. Lightly butter one side of two tortillas (about 1 tbs butter per two tortillas). Place a buttered tortilla butter-side-down in the skillet. Arrange half the Brie slices evenly over the tortilla, leaving a 1/2" border. Spoon half the crab mixture on top of the Brie, distributing evenly. Top with remaining Brie slices and cover with a second tortilla, buttered-side-up. Repeat for second quesadilla.

Cook quesadillas

Cook each quesadilla 3–4 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and Brie is melted. Reduce heat if tortilla browns too quickly. Transfer to a cutting board and let rest 1–2 minutes before slicing into quarters. Repeat with second quesadilla.

Make the glaze while quesadillas cook: In a small saucepan over low heat, whisk together 1/2 cup apple jam, 1 tbsp apple cider vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, 1/8 tsp cinnamon, 2 tbsp water and 1/8 tsp salt. Warm gently until smooth and slightly loosened, 3–4 minutes. Adjust thickness with extra water 1 tsp at a time; the glaze should be pourable but slightly syrupy. Keep warm.

Brush or drizzle the warm apple glaze over the sliced quesadillas just before serving, or serve on the side for dipping.

Boil potatoes: Place 1.5 lb cubed Russets in a pot and cover with cold salted water. Bring to a boil, then simmer until fork-tender, 12–15 minutes. Drain well and return to the pot over very low heat for 1 minute to evaporate excess moisture.

Mash and finish: Add 3 tbs butter, 2 oz softened cream cheese, and 1/2 cup warm whole milk to the potatoes. Mash to desired texture. Stir in 1/2 cup grated sharp cheddar and 1/4 cup grated Parmesan until fully incorporated. Season with 1 tsp salt and 1/4 tsp black pepper. Keep covered and warm until plating.

Blanch beans: Bring a pot of salted water to a boil. Add 12 oz trimmed green beans and blanch 3–4 minutes until bright green and just tender. Drain and immediately plunge into an ice bath to stop cooking. Drain and pat dry.

Finish and dress: In a skillet over medium-low heat add 1 tsp olive oil and the blanched green beans. Sauté 1–2 minutes to reheat. In a small bowl whisk together 2 tbs almond butter, 1 tsp lemon juice and 1 tsp warm water to loosen; season with 1/2 tsp salt and 1/8 tsp black pepper. Remove beans from heat and toss with the almond butter mixture until coated. Sprinkle with 1 tbs toasted sliced almonds if using.

Portioning: Spoon a generous serving of three-cheese mash onto the plate (about 3/4–1 cup). Place a sliced crab & Brie quesadilla beside the mash (one quesadilla per two servings or half per single serving as desired). Arrange the almond-butter green beans alongside.

Finish: Drizzle a little reserved apple glaze over the quesadilla and add a small spoon of glaze alongside for dipping. Scatter 1/4 cup microgreens or baby arugula lightly dressed with 1 tsp olive oil and a squeeze of lemon on the plate. Serve with lemon wedges.

Serve immediately while the quesadilla is warm and the cheeses are melty.