Roast Corn Asparagus and Maine Crab Quesadilla

Ingredients

• 1/2 pound fresh or thawed frozen corn on the cob, husked
• 3/4 pound medium asparagus
• 1 tablespoon olive or vegetable oil, plus extra for pan
• 1 red bell pepper, seeded and minced
• 1 jalapeno, seeded and minced
• 1 red onion, minced
• 1/2 pound fresh crabmeat (recommended: Maine crab)
• 1/2 cup Chipotle Sauce, recipe follows
• Kosher salt and freshly ground black pepper
• Hot sauce, optional
• 4 (10-inch) flour tortillas
• 1 pound shredded Cheddar or Monterey Jack
• 4 to 6 tablespoons sour cream, for garnish
• Approximately 1 1/2 cups shredded romaine or iceberg lettuce, for garnish
• For serving: white rice or black beans
• 1/2 cup mayonnaise
• 2 dried chipotle peppers, stemmed
• 1/4 to 1/2 tablespoon fresh lime juice

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