Crab Quesadillas with Pineapple Salsa
These spicy seafood appetizers are topped with a fresh and fruity salsa.
Ingredients
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1/4 cup chopped onion
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1 teaspoon cooking oil
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1/2 cup drained, flaked, cooked crabmeat
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2 tablespoons mayonnaise or salad dressing
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1 Anaheim chili pepper, roasted, peeled, and chopped
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1/2 cup shredded cheddar or Monterey Jack cheese
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2 7- or 8-inch flour tortillas
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2 teaspoons butter or margarine
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Pineapple Salsa (see recipe below)
Directions
1.
Cook onion in oil in a small saucepan for 3 minutes. Remove from heat; stir in crabmeat, mayonnaise or salad dressing, chili pepper, and cheese. Spread half of the filling on half of one tortilla. Fold the tortilla in half; set aside. Repeat with remaining filling and tortilla.
2.
Melt butter or margarine in a large skillet over medium heat. Add the tortillas and cook, uncovered, for 2 to 3 minutes, turning once, or till golden brown on both sides. To serve, cut each quesadilla into four pieces. Serve with Pineapple Salsa. Makes 6 servings.
Pineapple Salsa
Stir together 1 cup chopped fresh pineapple, 2 tablespoons finely chopped red sweet pepper, 2 tablespoons snipped cilantro, 1 tablespoon chopped green onion, 2 to 4 teaspoons sambal or Chinese chili sauce, and 1 teaspoon brown sugar. Makes about 1 cup.
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how-tos
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