• Tommy Centola

Crabmeat Quesadillas

Updated: Jan 4

Quesadillas are a quick versatile dish. Usually, it is cheese (and sometimes meats) in a tortilla and cooked. Here is a little Creole twist on this classic.

1/2 pound Lump Crabmeat

8 ounces Goat Cheese

1 tablespoon Olive Oil

1 tablespoon fresh Cilantro, chopped

2 teaspoons Green Onions, finely minced

1/2 teaspoon Garlic,minced

1/2 teaspoon ground Cumin

1/2 teaspoon Chili Powder

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

4 teaspoons Butter, room temperature

8 small Corn Tortillas

Mix crabmeat and the next 9 ingredients until throughly blended. Spread butter on one side of each tortilla. Spread 1/4 of the crabmeat mixture on unbuttered side of 4 tortillas. Top with remaining tortillas, butter side up.

In a large nonstick skillet or griddle over medium heat, cook quesadillas, turning as needed, until golden brown on both sides, 3 to 4 minutes. Serve warm with guacamole and pico de gallo.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

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