Crab Quesadillas
No matter what the weather’s like outside, this dish will have you in a summer frame of mind.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Lunch, Dinner
- Cuisine: American
Ingredients
Scale
- 1 pound lump crab meat
- 1/2 Spanish onion chopped
- 1/2 poblano pepper chopped
- 6 large sized flour tortillas
- 2 1/2 cups Monterey Jack cheese shredded
- Salt and Pepper to taste
- Olive oil spray or Olive oil for cooking
Instructions
- In a large skillet cook onion and poblano pepper until soft, about 5-7 minutes. Season with salt and pepper. Transfer mixture into a bowl and wipe down the skillet with a paper towel.
- While your veggies are cooking check your crabmeat for shells.
- Preheat the skillet over medium heat, spray with olive oil, add one tortilla, heat less than a minute, flip over. Scatter about 1/3 (3/4 cup) of the cheese. Top with 1/3 of the crab meat and 1/3 on the onion mixture. Top with another tortilla.
- Press with spatula, reduce heat to medium-low. Cook until the cheese is melted, about 5 minutes, turning frequently with spatula. Transfer to a platter or a cutting board. Repeat the process with remaining ingredients.
- Slice each quesadilla into 8 pieces. Serve with your favorite toppings. My son enjoys it with sour cream, while my husband and I love it with guacamole salsa.
Find it online: https://www.crossculturalkitchen.com/2019/02/crab-quesadillas/