Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Mexican
Seafood
Amount Measure Ingredient -- Preparation Method
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1/3 cup Unsalted butter
1/4 cup Vegetable oil
1 Garlic clove -- minced
1/2 Medium onion -- finely chopped
1 Poblano chili
1 pound Fresh cooked lump crab meat
1/4 cup Mayonnaise
1/2 teaspoon Salt
1 tablespoon Minced fresh cilantro
12 10-inch flour tortillas
1 1/2 cups Grated jalapeno jack cheese
Salsa
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 375 degrees and bake on a cookie sheet until the tops are golden , about 5 minutes. Cut into quarters and serve.
