Crab Quesadillas

Crab Quesadillas

4 (10-inch) flour tortillas

6 oz. shredded pepper Jack cheese, divided use

1 (6 oz.) can crab meat, well-drained, divided use

1 (4 oz.) can diced mild green chilies, divided use

3 T. minced cilantro, divided use

3 green onions, chopped, including some of dark green part, divided use

Optional garnish: sour cream

Optional garnish: salsa

Set all ingredients, except garnishes, next to stove.

Heat about 2 teaspoons vegetable oil in medium-large skillet, preferably nonstick, on medium-high heat. Add 1 tortilla. Sprinkle with half of cheese, crab meat, chilies, cilantro and green onions. Top with tortilla and press down lightly with spatula.

Cook until tortilla is nicely browned and cheese is starting to melt, about 3-4 minutes. Carefully turn with flat spatula and cook opposite side until nicely browned and cheese is thoroughly melted.

Repeat with remaining tortillas and filling ingredients. Cut each quesadilla into 8 wedges and serve hot, offering bowls of sour cream and salsa as optional garnishes.

Yield: 16 wedges.


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