How to make it

  • Preheat oven to 220C.
  • For the tomato sauce, heat oil in a saucepan over medium heat. Add garlic and sauté until golden. Add the tomatoes and cook for 2-3 minutes, breaking tomatoes up with a spoon. Add the basil and season to taste. Pulse the mixture in a food processor until coarsely pureed. Set aside.
  • Combine the chilli, garlic, crab, corn and baby coriander in a bowl. Season to taste. Place the tortillas on a clean work surface and spread lightly with some tomato sauce. Top one of the tortillas with the crab mixture, cheese, then remaining tortilla.
  • Heat a large, non-stick, oven-proof frying pan over medium heat. Carefully slide the quesadilla into the hot pan and fry for 2 minutes each side. Transfer the pan to the oven for 4-5 minutes.
  • For the salad, combine the cherry tomatoes, red onion and baby coriander in a bowl. Drizzle with olive oil, squeeze over lemon juice, and season well with salt and pepper. Toss to combine.
  • Slice the quesadilla into 8 wedges and serve with the salad.

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