|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
8 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
1/4 lb. butter or margarine, divided
1 shallot or
2 to 3 green onions, finely minced
1/2 lb. lump crab meat, picked over to remove shells
2 tbsp. sour cream
1 tsp. chopped fresh dill
Salt, to taste
Hot pepper flakes, to taste
6 (10-inch) flour tortillas, at room temperature
3/4 cup grated monterey jack cheese
1 tsp. chopped fresh chives
Garnishes:
1/2 cup each of finely chopped red and green bell peppers
Salsa
Guacamole
Sour cream
Radicchio leaves, 3 per plate
|
Directions:
|
Preheat the oven to 375°F. Reserve 2 tbsp. of the butter. Place the remaining butter in a saucepan 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.
Spread the crab mixture on one half of each tortilla. Top with a sprinkling of the grated chese. Fold the tortillas in half and place them on a baking sheet. Brush the tops of the tortillas with the reserved butter. Bake in the preheated oven for approximately 5 minutes or until the tops are golden brown. Let rest for 5 minutes before cutting into quarters.
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.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
