1 lb. crabmeat
1 sm. onion, finely chopped
2 cloves garlic
1 red bell pepper, chopped
1 jalapeno, seeded and chopped
1/2 c. fresh cilantro, chopped
6 oz. shredded Monterey Jack cheese
Some melted butter
Salt and pepper
12 flour tortillas
Saute the onion, garlic, red bell pepper and jalapeno pepper in butter until translucent. Add crabmeat and cilantro and adjust seasoning with salt and pepper to taste.
Soften the tortillas in a skillet. Spread some crabmeat mixture over half of the tortilla and top with Monterey Jack cheese. Fold top over. Continue until all quesadillas are assembled. Brush with melted butter. Heat a skillet over medium heat and saute the quesadillas until brown on both sides. Cut into 3 pieces and serve with tomatillo sauce.
1 sm. onion, finely chopped
2 cloves garlic
1 red bell pepper, chopped
1 jalapeno, seeded and chopped
1/2 c. fresh cilantro, chopped
6 oz. shredded Monterey Jack cheese
Some melted butter
Salt and pepper
12 flour tortillas
Saute the onion, garlic, red bell pepper and jalapeno pepper in butter until translucent. Add crabmeat and cilantro and adjust seasoning with salt and pepper to taste.
Soften the tortillas in a skillet. Spread some crabmeat mixture over half of the tortilla and top with Monterey Jack cheese. Fold top over. Continue until all quesadillas are assembled. Brush with melted butter. Heat a skillet over medium heat and saute the quesadillas until brown on both sides. Cut into 3 pieces and serve with tomatillo sauce.
