- serves 2
Chopped green chiles, mild or hot
1 Tbsp extra virgin olive oil (15 ml)
4 flour tortillas
½ lb(s) Monterey Jack cheese, thinly sliced
2 green onions, trimmed and sliced
¾ cup fresh crab (175 ml)
1. In a nonstick skillet add olive oil and heat. Lay 1 tortilla in the skillet and arrange crab meat and cheese covering it evenly. Scatter half the chiles and half the onions over the cheese.
2. Brush the top of a second tortilla with olive oil and place it on top of the tortilla that is on the skillet with the oiled side up. Weight the quesadilla with a plate and cook 2-3 minutes, or until the bottom tortilla is crisp and lightly browned. Remove the plate and turn quesadilla. Weight it again and cook it another 2 minutes or until the cheese has melted. Slide onto cutting board and cut into 4 to 6 wedges. Transfer to plate and serve immediately.
3. Serve with an avocado dip or your favorite type of salsa.
4. If you don’t have any crab in your fridge substitute with chicken, shrimp or your favorite ingredient.