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Crabmeat Quesadillas with Pico de Gallo



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Crabmeat Quesadillas with
Pico de Gallo

Texas on the Plate

Terry Thompson-Anderson,
2002, Shearer Publishing

Makes 18 pieces

"Tex-Mex, or Tejano cuisine, as it is now being called, is an exciting new
cuisine born in Texas in the past two decades. It combines Hispanic and
Texas cuisine with the likes of quesadillas, burritos and chimichangas."

12 ounces lump crabmeat
[or substitute the seafood of your choice]
3 cups (12 ounces) shredded Monterey Jack cheese
4 green onions, chopped, including green tops
One 4-ounce can diced green chilies, well-drained
1/3 cup sliced ripe olives
1/3 cup chopped pickled jalapeños
1 tablespoon minced cilantro
Nine 9-inch flour tortillas
Peanut oil

Carefully pick through the crabmeat to remove any bits of shell or cartilage. Place in bowl and add all remaining ingredients except tortillas and peanut oil. Stir to blend well, taking care not to break up the lumps of crabmeat. Divide the crabmeat mixture among the tortillas, spreading it on half of each tortilla. Fold the tortillas over, pressing down around the edges to seal.
Heat about one tablespoon of the peanut oil in a heavy 12-inch skillet over medium heat. Fry two of the folded tortillas at a time over medium heat, turning once. Cook just until the cheese is melted and bubbly, about five minutes. While the quesadillas are cooking, press down on them frequently with a flat spatula to make sure the halves stick together. Place on baking sheets in a warm oven while cooking the remaining quesadillas. To serve,
cut each folded tortilla in half, forming two wedges, or into fourths,
depending on size desired. Serve with a bowl of pico de gallo.

Pico de Gallo

4 large Roma tomatoes, cut into 1/4-inch dice
1 small onion, finely chopped
4 serrano chilies, seeds and veins removed, minced
1 heaping tablespoon minced cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
Salt to taste

Combine all ingredients in a non-aluminum bowl and stir to blend.
Refrigerate until ready to serve.

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