Quesadillas:
8 flour tortillas
½ lb. crab meat
8 oz. Pepper Jack cheese, shredded
½ c. sliced picked onions (I used thinly sliced red onions, marinated in oil and vinegar for several days in the
refrigerator.
Put one tortilla in frying pan. Top with ¼ each of the crab, cheese, and onions. Top with another tortilla. Cook until underside is just starting to brown and crisp a bit. Turn it over and cook until cheese is melted. Repeat three times. (Makes four quesadillas.) Slice into wedges and serve immediately with guacamole.
Guacamole:
3 large, ripe avocados
1 clove garlic, minced very fine
1 T. favorite salsa
Mash avocados with a fork until nearly smooth. Add garlic and salsa and mix well.
Source: unknown
Prepared by: Margo for the November 2005 meeting.