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| 1/2 | cup | butter | or margarine, |
| 1 | each | shallots | or 2, or 3 green onions, finely minced |
| 1 | teaspoon | chives | fresh, chopped |
| 1 | cup | crab meat | shells removed |
| 2 | tablespoons | sour cream | |
| 1 | teaspoon | dill weed | fresh, chopped |
| 1 | x | salt | to taste |
| 1 | x | red pepper flakes | to taste |
| 6 | each | flour tortillas (10-inch) | |
| 3/4 | cups | monterey jack cheese | grated |
| 1/2 | cup | sweet red bell pepper | chopped |
| 1/2 | cup | green bell pepper | chopped |
| 3 | each | radicchio leaves | leaves, per plate |
| 1 | x | salsa | for garnish |
| 1 | x | guacamole | far garnish |
| 1 | x | sour cream | for garnish |
Preheat the oven to 375F.
Reserve 2 tablespoons of the butter. Place the remaining butter in a sauce pan and melt over low heat. Add the shallots and chives. Saute 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 about 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.
Serves 8.
| % Daily Value* | |
| Total Fat 12.0g | 19% |
| Saturated Fat 8.0g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 141mg | 6% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 2% |
| Sugars 1.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 15% | Vitamin C | 34% | |
| Calcium | 3% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I was looking for new banana bread recipes and this one caught my eye. The orange zest seemed like a nice touch. I modified it somewhat by starting with the wet ingredients and then adding the dry (which I didn't bother to sift). I also added 1 tsp. of vanilla and 3/4 cup coarsely chopped walnuts. I sprayed the pan with cooking spray and coated it with a fine layer of sugar. I'm eating a slice now, warm from the oven, and it is fantastic. Moist, not too heavy, with a wonderful flavor. I laughed at the yield of three servings, but I know I could easily eat a third of a loaf!
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