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Yield: Yields 4 quesadillas (32 wedges)
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| Delicious appetizer that's great for holiday entertaining! |
RECIPE INGREDIENTS
| 1 1/2 cups (8 oz.) fresh, cooked or chopped imitation crabmeat |
| 1 cup (4 oz.) shredded monterey jack cheese, divided |
| 1/2 cup (2 oz.) shredded mozzarella cheese |
| 1/2 cup (2 oz.) shredded cheddar cheese |
| 1 jar (12 oz.) CROSSE & BLACKWELL® Seafood Cocktail Sauce, divided |
| 2 green onions, thinly sliced |
| 1 clove garlic, finely chopped |
| 8 8-inch soft taco-size flour tortillas |
| 4 tablespoons butter as needed (approximately 1 tablespoon per quesadilla) |
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DIRECTIONS
Combine crabmeat, 1/2 cup Monterey Jack cheese, mozzarella cheese, cheddar cheese, 1/2 cup CROSSE & BLACKWELL® Seafood Cocktail Sauce, green onions and garlic in medium bowl; mix well. Spread about 1/2 cup mixture onto each of 4 tortillas; sprinkle evenly with remaining Monterey Jack cheese. Top with remaining tortillas.
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Melt about 2 teaspoons butter in large skillet over medium-high heat. Add one quesadilla; cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining butter and quesadillas. Cut each quesadilla into eight wedges. Serve with remaining cocktail sauce.
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Recipe reprinted by permission of bestdressedmeals.com. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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