PREP TIME: 20 min
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COOK TIME: 6 min
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YIELD: 4 Quesadillas |
INGREDIENTS:
| 1 1/2 cups (6 oz.) shredded Monterey Jack cheese | 1/2 cup chopped onion |
| 2 oz. cream cheese room temperature | 1/2 cup chopped celery |
| 1/4 cup chopped fresh cilantro | 2 cloves garlic |
| 1 tsp. grated lemon peel | 1 tbsp. horseradish |
| Salt and freshly ground pepper to taste | 3 tbsps. Creole-style mustard or yellow mustard |
| 4 (7 to 8-inch) flour tortillas | 2 tbsps. Dickinson's® Tomato Ketchup |
| 8 oz. canned crab meat picked over and drained | 2 tbsps. Italian parsley leaves |
| 1/2 cup chopped green onions | 1/2 cup mayonnaise |
| 1 (4 oz.) can diced green chilies | 1/4 cup Crisco® Pure Canola Oil |
| 6 tbsps. Crisco® Pure Canola Oil divided | 1/8 tsp. cayenne pepper |
| REMOULADE SAUCE | Freshly ground black pepper to taste |
| 3 tbsps. fresh lemon juice |
- 1 1/2 cups (6 oz.) shredded Monterey Jack cheese
- 2 ounces cream cheese, room temperature
- 1/4 cup chopped fresh cilantro
- 1 teaspoon grated lemon peel
- Salt and freshly ground pepper to taste
- 4 (7 to 8-inch) flour tortillas
- 8 ounces canned crab meat, picked over and drained
- 1/2 cup chopped green onions
- 1 (4 oz.) can diced green chilies
- 6 tablespoons Crisco® Pure Canola Oil, divided
- REMOULADE SAUCE
- 3 tablespoons fresh lemon juice
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cloves garlic
- 1 tablespoon horseradish
- 3 tablespoons Creole-style mustard, or yellow mustard
- 2 tablespoons Dickinson's® Tomato Ketchup
- 2 tablespoons Italian parsley leaves
- 1/2 cup mayonnaise
- 1/4 cup Crisco® Pure Canola Oil
- 1/8 teaspoon cayenne pepper
- Freshly ground black pepper, to taste
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PREPARATION DIRECTIONS:
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1.
COMBINE cheese, cream cheese, cilantro and lemon peel in small bowl; mix well. Season with salt and pepper. Spread over half of each tortilla, dividing equally.
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2.
COMBINE crabmeat, green onions and diced green chiles in medium bowl. Spoon over cheese mixture, dividing equally. Sprinkle with salt and pepper. Fold tortillas in half. Press gently to seal.
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3.
HEAT 1 tablespoon oil in a large heavy skillet over medium heat. Working in batches, cook quesadillas until cheese melts and tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Cut into wedges; serve with Remoulade Sauce for dipping.
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REMOULADE SAUCE
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1.
COMBINE lemon juice, onion, celery, garlic, horseradish, mustard, ketchup, parsley and mayonnaise in a food processor; blend. Slowly blend in oil. Season with cayenne and black pepper. Chill until ready to serve.
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