recipes
Crab Quesadillas
INGREDIENTS
8 oz. Crab Classic, Flake Style
2 cups shredded Monterey Jack and cheddar cheese
1 yellow onion julienne
1 green pepper julienne
1 jalapeño seeded diced
2 plum tomatoes seeded and diced
2 tbsp. chopped fresh cilantro
juice of 1/2 lemon
1 package of whole wheat tortillas, 12 inch
pinch of cayenne pepper
pinch of salt and pepper
olive oil
kosher salt and table ground black pepper to taste
2 cups shredded Monterey Jack and cheddar cheese
1 yellow onion julienne
1 green pepper julienne
1 jalapeño seeded diced
2 plum tomatoes seeded and diced
2 tbsp. chopped fresh cilantro
juice of 1/2 lemon
1 package of whole wheat tortillas, 12 inch
pinch of cayenne pepper
pinch of salt and pepper
olive oil
kosher salt and table ground black pepper to taste
DIRECTIONS
Shred crab flakes into fine pieces. Sauté all vegetables in olive oil until tender, set aside to cool. To make quesadilla lightly coat sauté pan with olive oil, place tortilla in pan, top with cheese mixture, then vegetables then Crab Classic, shredded. Place second tortilla on top and cook until bottom tortilla is golden brown. Flip to cook other tortilla. Once cooked remove from pan and cut into wedges. Serve with favorite store bought salsa, guacamole and shredded lettuce.
Makes 4 servings.
Printable Version
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Makes 4 servings.
Printable Version
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