Crab Quesadillas

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            FOOD FUNNY
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Thanks to Jean Turner for this bit of good news:

It just occurred to me --

Can't eat beef - mad cow.

Can't eat chicken - bird flu

Can't eat eggs - again, bird flu

Can't eat pork - fears that bird flu will infect piggies

Can't eat fish - heavy metals in the waters has poisoned their meat

Can't eat fruits and veggies - insecticides and herbicides

Hmmmm. I believe that leaves chocolate! What a shame!

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            TODAY'S RECIPE
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Quesadillas are a Mexican classic that are becoming more widely
available in Mexican restaurants in the US. They are traditionally
fried or grilled, but my version is easier and less
attention-demanding.

Crab Quesadillas

4 flour tortillas
1 Tbs soft butter or margarine
1 cup shredded queso fresco, Monterey jack, or mild
flavored, semi-soft cheese.
1-6 oz (170 g) can crab meat, drained and picked over
Hot sauce (optional)
Salt and freshly ground black pepper to taste

Grease a large baking sheet with the butter or margarine. Rub the
tortillas on the greased surface so as to lightly grease one side of
each tortilla. With the tortillas greased-side-down on the baking
sheet, place one quarter of the shredded cheese on one half of each
tortilla. Top this with the crab, a dash or two of the optional hot
sauce, and salt and pepper to taste. Fold each tortilla over and bake
in a 350F (180C) oven for about 5 minutes, until the bottom is golden
brown. Flip the quesadillas over and cook an additional 5 minutes, or
until the other side is golden brown and the cheese is melted. Cut
into wedges and serve immediately. Serves 4 to 6 as an appetizer.
Received on Thu Apr 29 09:45:00 2004