CRAB QUESADILLAS 

Crab is one of my favorite things to eat.  Lump crabmeat can be expensive, so for this I buy claw meat.  Because you are putting it inside of the quesadilla, claw meat is perfectly fine to use, and it is inexpensive compared to lump crabmeat!  This is wonderful because a little goes a long way!

  • 1 (8 ounce) jar crab claw meat  
  • ½ cup diced red pepper
  • ½ cup diced green pepper
  • ½ cup diced yellow pepper
  • ½ cup diced red onion
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • dash of Sazón completa
  • olive oil
  • 1 ½ cups queso fresco, crumbled
  • 1 ½ cups Monterrey Jack cheese, shredded
  • 1 jalapeño, finely diced
  • ½ cup cilantro, chopped
  • juice of 1 lime
  • butter
  • flour tortillas
  • sour cream for garnish
  • pico de gallo for garnish
  • mango salsa for garnish[]

In a skillet over medium high heat, add the olive oil.  Cook the peppers, onion, cumin, cayenne pepper and sazón completa for about 6 to 7 minutes.  Remove from heat and allow to cool.

In a separate bowl, combine crab, cheeses, jalapeño, cilantro, lime juice and cooled onion and peppers.  Spoon evenly over six tortillas, placing another tortilla on the top of each.

On a large skillet (or a griddle) over medium high heat, brush with butter.  Place each quesadilla on top and cook for about 5 minutes on each side, or until the cheese is melted.  Cut into triangles, and garnish as you desire.  (Fresh pico de gallo, guacamole, sour cream, mango salsa, or cilantro lime cream sauce).  Serve immediately!