Quesadilla:
2 12-inch flour tortillas
4 ounces crab meat
2 tablespoons pickled jalapenos, diced
1 cup jack cheese, shredded
Quesadilla Method:
Place the crab, jalapenos and cheese in the center of each tortilla and fold in
half. Cook over medium-high heat in a non-stick saute’ pan until golden brown
on both sides.
Place the quesadillas on individual serving plates and add a dollop of
guacamole and a dollop of sour cream.
Guacamole:
2 ripe Haas avocados, pitte and skinned
1 Roma tomato, diced
1/2 fresh green jalapeno, diced
2 tablespoons white onion, diced
1 teaspoon salt
2 tablespoons fresh cilantro, chopped
Juice of 1/2 lime
Guacamole Method:
Blend all ingredients together
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