| Crabmeat Quesadillas
1 cup of crabmeat, flaked
1/2 cup of sour cream
3 green onions, chopped
1 tablespoon of fresh cilantro, chopped
1 teaspoon of chili powder
1/4 teaspoon of red pepper
2 tablespoons of hot salsa (optional)
1 tablespoon of fresh lemon juice
1/2 cup of Cheddar, shredded
1/2 cup of Monterey Jack, shredded
1 egg white, beaten lightly
Vegetable oil
5 large flour tortillas (10 inch size) |
|
Combine first eight ingredients in a bowl. Spread 1/5 of crab mixture over half of a tortilla, leaving a 1 inch border. Sprinkle cheese over crab. Brush edge of tortilla with egg white and fold other half of tortilla over first half and seal. Keep moist with paper towel if necessary. Heat 1 tablespoon of oil over medium high heat and cook tortilla 1 minute per side or until golden. Drain on paper towel. Repeat for remaining tortillas. Keep warm in oven. Serve with salsa or sour cream if desired. Back to Mexican recipes |
-