Christmas Crab Quesadillas
Explore the dinner options you have with this scrumptious dish that can be served with sour cream or salsa.
Yield
8 servingsPrep
40 minCook
10 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | 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)
|
*
|
| ¾ | cups |
monterey jack cheese
grated |
|
| ½ | cup |
sweet red bell peppers
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| 3 | each |
radicchio
leaves, per plate |
*
|
| 1 | x |
salsa
for garnish |
*
|
| 1 | x |
guacamole
far garnish |
*
|
| 1 | x |
sour cream
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine, |
|
| 1 | each |
shallots
or 2, or 3 green onions, finely minced |
*
|
| 5 | ml |
chives
fresh, chopped |
|
| 237 | ml |
crab meat
shells removed |
|
| 3E+1 | ml |
sour cream
|
|
| 5 | ml |
dill weed
fresh, chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
red pepper flakes
to taste |
*
|
| 6 | each |
flour tortillas (10-inch)
|
*
|
| 177 | ml |
monterey jack cheese
grated |
|
| 118 | ml |
sweet red bell peppers
chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 3 | each |
radicchio
leaves, per plate |
*
|
| 1 | x |
salsa
for garnish |
*
|
| 1 | x |
guacamole
far garnish |
*
|
| 1 | x |
sour cream
for garnish |
*
|
Directions
Preheat the oven to 375℉ (190℃).
Reserve 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.
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.
