50+ Friends Club Cookbook -- Appetizers and Snacks -- Crab Quesadillas

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Crab Quesadillas

From the Kitchen of: Pepper

		Vegetable oil
4 (10-inch)		Flour tortillas
6	oz	Shredded pepper Jack cheese, divided use
1	(6-ounce) can	Crab meat, well-drained, divided use
1	(4-ounce) can	Diced mild green chilies, divided use
3	tbsp	Minced cilantro, divided use
3		Green onions, chopped, including some of dark green part, divided use
		Optional garnish: Sour cream

		Optional garnish: Salsa

Heat about 2 teaspoons vegetable oil in medium-large skillet, preferably nonstick, on medium-high heat.
Add 1 tortilla. Sprinkle with half of cheese, crab meat, chilies, cilantro and green onions. Top with tortilla and press down lightly with spatula. Cook until tortilla is nicely browned and cheese is starting to melt, about 3-4 minutes.
Carefully turn with flat spatula and cook opposite side until nicely browned and cheese is thoroughly melted.
Repeat with remaining tortillas and filling ingredients.
Presentation: Cut each quesadilla into 8 wedges and serve hot.
Offer bowls of sour cream and salsa as optional garnishes.