Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/4 pound butter or margarine

  3. 1 whole shallot --

  4. 2 or green onion) -- finely

  5. minced 1 teaspoon chopped fresh chives

  6. 1/2 pound lump crab meat -- picked over

  7. to remove shells

  8. 2 tablespoons sour cream

  9. 1 teaspoon chopped fresh dill

  10. salt -- to taste

  11. hot pepper flakes -- to taste

  12. 6 10 inch flour tortillas at

  13. room temperature

  14. 3/4 cup grated Monterey Jack cheese

  15. --garnishes--

  16. 1/2 cup finely chopped red -- (each)

  17. and green bell peppers

  18. radicchio leaves -- 3 per plate

  19. salsa

  20. guacamole

  21. sour cream

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375FReserve 2 tablespoons of the butter. Place the remaining butter in a sauce pan and melt over low heat. Add the shallots and chives. Sauté until translucent. Remove from the heat and add the crab, sour cream, dill, salt and hot pepper flakes. Mix well.

  2. Spread the crab mixture on one half of each tortilla. Top with a sprinkling of the grated cheese. Fold the tortillas in half and place them on a baking sheet. Brush the tops of the tortillas with the reserved butter.

  3. Bake in the preheated oven for about 5 minutes or until the tops are golden brown. Let rest for 5 minutes before cutting into quarters.

  4. Place 3 small radicchio leaves on each plate. Fill one with sour cream, one with guacamole, and one with salsa. Place three triangles of quesadilla on each plate. Sprinkle with a confetti of chopped green and red bell peppers.


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