KL SINCLAIR'S CRAB QUESADILLAS
A hit as an appetizer or as a light dinner served with salad
flour tortillas
20 oz cream cheese
1 can chunked crab meat
1 jar pickled jalapenos
1 spanish (red) onion (diced)
1 red capsicum (diced)
50 oz grated mozzarella cheese
Ground pepper
250ml of BBCC Salsa Picante or BBCC Fiery Coconut Chilli Sauce 100ml light sour cream for serving on the side.
Place the tortillas on a flat surface and spread the cream cheese on one side
with a knife, as if you were "buttering" the tortillas. Place four of the tortillas
creamcheese side up close to you. These are the bottoms. The remaining tortillas
will form the tops. Drain the crab meat and break up the chunks with your fingers.
Divide the crab, jalapenos, onion, capsicum and cheese evenly between the "bottoms"
ensuring
the tortillas are covered completely. Season with pepper to taste.
Cover each bottom tortilla with a top tortilla so the cream cheese sides are
in the centre. Grease lightly a non-stick fry pan that is as wide as the tortillas.
Carefully pick up one of the quesadillas and place in the fry pan. Cook at medium
heat until the bottom of the tortilla has started to change colour and is crispy.
You will need to now flip the quesadilla. The easiest way is to take a cutting
board, or other flat portable surface and place over the top of the frying pan.
Put your hand on top of the cutting board and pick up the frying pan. Quickly
turn the whole contraption so you can lift the frying pan off and the quesadilla
is upside down on the cutting board. Now slide the quesadilla off the cutting
board, back into the frying pan,
and you will cook the other side. Once cooked, flip back on the cutting board,
allow to cool for a moment, and then cut into 6 sections. Serve with a dollop
of sour cream and salsa.
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