Instructions: For the Chile Habanero Relish: Slice the habanero chiles. Slice the garlic lengthwise into very thin strips. Slice the basil very thin. In a small bowl, combine the chiles, garlic, basil, olive oil and several drops of lime juice; season with salt and pepper.

For the Guacamole: Peel and pit the avocado, then mash. Add the tomato, onion, cilantro, lime juice, bouillon powder and salt and pepper to taste. Mix well.

For the Quesadillas: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the mushrooms. Cook, stirring constantly, until the mushrooms have given up their moisture and reabsorbed it again, 5 minutes.

For each quesadilla, top one side of a flour tortilla with 1/4 of the crab, cheese, cilantro and mushrooms. Season with salt and pepper. Fold in half.

Heat 1 teaspoon of oil in a nonstick skillet over medium-high heat. Place the quesadillas in the skillet, in batches if necessary, and cook until golden and crispy on one side, 2 to 3 minutes. Turn and brown the other side.

Cut 2 of the avocados in half; remove the pits. Place one half on each plate. Cut a quesadilla in thirds and stand these against the avocado half. Spoon some guacamole in each half. Place a little Habanero Relish on the side of the avocado. Peel and pit the remaining avocado; cut into thin slices. Fan the slices across each plate.

This recipe yields 4 servings.

NOTES : Recipe from Martin San Roman, chef/owner of Rincon San Roman. Rincon San Roman is about 12 miles south of Tijuana.

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