8 oz. Crab Classic Flake Style
1 cup reduced fat Monterey Jack cheese
1 tsp. olive oil
1/4 cup onion, diced
1 tsp. red pepper flakes
2 each plum tomatoes, seeded and diced
1/2 bunch cilantro, rinsed and chopped
2 tbsp. lime juice
4 each reduced fat tortillas, 8"
salt, pepper, cayenne pepper and cumin to taste

Shred crab flakes into fine pieces and combine with cheese. Sauté the onion, in olive oil until tender, set aside to cool. Combine the onion with the red pepper flakes, tomatoes, cilantro and lime juice. Toss together and season with spices.

To make quesadilla, place a tortilla flat in a large (12") non-stick sauté pan. Top with an even layer of crab and cheese mixture and with a thin topping of the tomato mixture. Top with a second tortilla and cook over low heat until cheese begins to melt and bottom tortilla is lightly browned. Carefully flip tortilla over in the pan and brown other side. When tortilla is brown and cheese melted, remove from pan onto a cutting board and cut quesadilla into wedges. Repeat process. Serve hot.