Updated: Mar 23
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.
Good Cooking, Good Eating and Good Living!!!