Instructions

1. Place tomatoes in a fine wire strainer and let drain well; discard juice.
2. In a bowl, mix crab, cheese, and onions.
3. Gently mix in tomatoes.
4. Place 5 tortillas in a single layer on 2 lightly oiled large baking sheets.
5. Evenly top tortillas with crab mixture, covering tortillas to within 3/4 inch of edges.
6. Top each tortilla with one of the remaining tortillas.
7. Bake in a 450° oven until tortillas are lightly browned (7 to 9 minutes), switching positions of baking sheets halfway through baking.
8. Slide quesadillas onto a serving board; cut each into 6 wedges.
9. Garnish with cilantro sprigs.
10. Add Chile Sauce to taste.
11. Makes 8 to 10 servings.
12. Chile Sauce:
13. Place 4 medium-size fresh green Anaheim chiles or other large mild chiles (about 7 oz. total) on a baking sheet.
14. Broil 4 to 6 inches below heat, turning often, until charred all over (about 8 minutes).
15. Cover with foil and let cool on baking sheet; then remove and discard skins, stems, and seeds.
16. In a blender or food processor, whirl chiles, 1/4 cup dry white wine, 2 small shallots, and 1 tablespoon lemon juice until smooth.
17. Pour into a 2 to 3-quart pan.
18. Bring to a boil; boil, stirring, until reduced to 1/3 cup (5 to 10 minutes).
19. Return mixture to blender or food processor.
20. Add l cup firmly packed cilantro leaves and 1/2 cup peeled, coarsely chopped jicama.
21. Whirl until smooth; scrape sides of container several times.
22. With motor running, slowly add 1/4 cup low-sodium chicken broth and 1 tablespoon honey and whirl to blend.
23. Serve sauce cool or cold.
24. If made ahead, cover and refrigerate for up to 4 hours.
25. Makes about 1 cup.