Crab Quesadillas

Recipe Ingredients

1/3 cup	65g / 2.3oz	Unsalted butter
1/4 cup	59ml	Vegetable oil
1		Garlic clove - minced
1/2		Onion - finely chopped (medium)
1		Poblano chili
1 lb	454g / 16oz	Fresh cooked lump crab meat
1/4 cup	59ml	Mayonnaise
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Minced fresh cilantro
12		Flour tortillas
1 1/2 cups	219g / 7.7oz	Grated jalapeno jack cheese
		Salsa

Recipe Instructions

Place the butter and oil in a medium saucepan and heat over low heat until the butter is melted. Pour all but 2 tablespoons of the mixture into a small cup and add the garlic and onion to the pan.

Saute over medium-high heat until translucent, about 3 minutes.

Remove from the heat and stir in the chili, crab, mayonnaise, salt, and cilantro. Mix well. To soften the tortillas, place them on a heated grill or skillet for about 15 seconds on one side, then turn.

Brush one side with the butter-oil mixture, turn the tortilla over and spread the crab mixture on one half of the tortilla, and top with a tablespoon of grated cheese.

Repeat until all the tortillas are filled. At this point, the quesadillas can either be sauteed or finished in the oven.

If sauteing, heat a large saute pan or skillet over medium-high heat. Cook for about 2 minutes on a side, or until golden brown. Or preheat the oven to 375F and bake on a cookie sheet until the tops are golden , about 5 minutes. Cut into quarters and serve.

Source:
The Chestnut House Bed and Breakfast, St. Joseph, Michigan

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