Ingredients 1/2 cup butter, or margarine, 1 each shallot (or 2, or 3 green onion), finely minced 1 teaspoon chives, fresh, chopped 1 cup crab meat, shells removed 2 tablespoon sour cream 1 teaspoon dill, fresh, chopped 1 salt, to taste 1 hot pepper flakes, to taste 6 each 10-inch flour tortillas 3/4 cup monteray jack cheese, grated         —GARNISHES—     1/2 cup red pepper, chopped 1/2 cup green pepper, chopped 3 each radicchio leaves, per plate 1 salsa 1 guacamole 1 sour cream
Directions:

Preheat the oven to 375F.

Reserve 2 tablespoons of the butter. Place the remaining butter in a
sauce pan and melt over low heat. Add the shallots and chives. Saute
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.

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