RCI-SW.004.0014.001
Christmas Crab Quesadillas
Christmas Crab Quesadillas from the Recidemia collection
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- butter or margarine divided4 lbs
- shallot (or 2 or 3 green onion)1 wholefinely minced
- 1 tsp
- lump crab meat½ lbspicked over to remove shells
- 2 tbsp
- 1 tsp
- salt1 unitto taste
- hot pepper] flakes1 unitto taste
- x 10-inch flour tortillas at room temperature6 unit
- ¾ cup
Method
1
Melt 1 tablespoon of butter in a large skillet over medium heat, then add the finely minced shallot and sauté until softened and fragrant, about 2 minutes.
2
Add the lump crab meat to the skillet and gently fold in the sour cream, fresh chives, fresh dill, salt, and hot pepper flakes to taste; cook for 1 minute until just warmed through.
3
Remove the crab mixture from heat and set aside on a plate.
4
Place one flour tortilla on a clean work surface and spread approximately 2 tablespoons of the crab mixture on half of the tortilla.
5
Sprinkle 2 tablespoons of grated Monterey jack cheese over the crab filling, then fold the tortilla in half to enclose the filling.
6
Repeat steps 4 and 5 with the remaining tortillas, crab mixture, and cheese until all 6 quesadillas are assembled.
7
Heat ½ tablespoon of butter in the same skillet over medium heat, then carefully place 2 assembled quesadillas in the pan.
8
Cook the quesadillas for 2–3 minutes on the first side until the tortilla is golden brown and crispy, then flip and cook the other side for 2–3 minutes until golden and the cheese is melted.
9
Transfer the cooked quesadillas to a serving plate and repeat steps 7 and 8 with the remaining quesadillas, adding butter to the pan as needed.
10
Serve the Christmas Crab Quesadillas hot with your choice of accompaniments.