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Receta Chile Crab Quesadillas

Name: Chile Crab Quesadillas
Ingredients: 1/4 c. Unsalted Butter (1/2 stick); 1/4 c. Extra virgin olive oil; 2 clv garlic, chopped; 1 med Onion, finely minced; 1 lb Crab Meat; 4 ounce Cream Cheese, softened; 1 can (7 ounce.) Green Chiles, minced; 3 Tbsp. Fresh Cilantro, chopped; 2 Tbsp. Mayonnaise; 1 tsp Salt; 18 x Flour Tortillas; 12 ounce Monterey Jack cheese, shredded

de Global Cookbook

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Ingredientes

1/4 c. Unsalted Butter (1/2 stick)
1/4 c. Extra virgin olive oil
2 clv garlic, chopped
1 med Onion, finely minced
1 lb Crab Meat
4 ounce Cream Cheese, softened
1 can (7 ounce.) Green Chiles, minced
3 Tbsp. Fresh Cilantro, chopped
2 Tbsp. Mayonnaise
1 tsp Salt
18 x Flour Tortillas
12 ounce Monterey Jack cheese, shredded

Direcciones

Heat the butter and extra virgin olive oil in a saucepan till blended. Pour all but 2 Tbsp. Of the butter mix into a bowl, and set aside. Add in the onion and let it soften (almost translucent/soft), then add in the garlic to the remaining 2 Tbsp. of butter mix. Saute/fry over medium heat for 2 min. Remove from heat. Stir in the crab meat, cream cheese, chiles, cilantro, mayonnaise, and salt.
Spread one side of a tortilla with the crab mix. Sprinkle with cheese.
Top with another tortilla. Add in 1 1/2 to 2 teaspoon of butter mix to preheated skillet and heat on medium. Saute/fry the quesadilla in the butter mix till brown on both sides. Cut each quesadilla into 6 wedges. Serve with Mango Relish.
The Quesadilla mix can be made up to one day ahead.