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Crab Quesadillas




Source of Recipe


Karin Calloway


List of Ingredients





4 ounces cream cheese, softened
1 4-ounce can diced green chiles, drained
1 cup shredded jalapeno or pepper-Jack cheese
8 ounces lump crabmeat
10 10-inch flour tortillas
1/3 cup unsalted butter, softened, or vegetable oil


Recipe



Combine the cream cheese, green chiles and shredded cheese in a medium bowl. Fold in the crabmeat.

Brush 1 side of each tortilla with the softened butter or oil. Spread crab mixture on half of the other side and fold other side over. Repeat until all tortillas are filled.

Heat a large skillet over medium-high heat. Cook quesadillas about 2 minutes per side, until golden. Cut into quarters and serve.

Makes 10 quesadillas.

To grill quesadillas: Heat grill on high for 5 minutes. Decrease heat to medium. Cook quesadillas 2 minutes per side.