August 25, 2021

Nancy Fuller’s Quesadilla Carne de Cangrejo

 

Ingredients:
  • 1 small package of soft tortillas
  • 1 Tablespoon of olive oil
  • 12-16 ounces of Louis Kemp Crab Delights Flake
  • 1 package of shredded cheddar
  • 1 package of Mexican blend cheese
  • 8 large mushrooms diced
  • 2 cloves of garlic minced
  • 3 cups of spinach
  • 6 scallions sliced

 

Directions:
  1. Heat the oil in the skillet and add the garlic and the mushrooms. Cook until soften. Add the spinach and cook until it is wilted. Place the tortilla in a skillet on medium heat. On top of tortilla place 1/4 cup of blended cheese and 1/4 cup of shredded cheddar. Add four ounces of Crab Delights and a few scallions. Add mushroom and spinach mixture. Heat through three minutes on each side. Repeat with remaining ingredients.
  2. Serve with sour cream, salsa, and guacamole.

 

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