Crab Quesadillas

The original recipe calls for using crabmeat from the deli for the filling. I have never done this, those crab salads cannot compare to the flavor of making this with either fresh or canned crabmeat.

2 green onion, minced
1/3 cup black olives, sliced
1/4 cup mild green chiles, drained well
2 cups (8 oz.) 4 cheese Mexican blend, shredded
1 1/2 cups lump crabmeat, stirred and "fluffed" with a fork
1/4 cup sour cream (or as needed, depends on crab texture)
1/2 t dill, rubbed
salt
10-12 flour tortillas
vegetable oil
salsa, guacamole, sour cream

In a medium bowl, mix all ingredients except for tortillas, oil and garnish. Taste and adjust as needed.

Preheat oven to 400°F.

Brush one side of each tortilla with oil. Place, oiled side down, on baking sheet. Spread 1/2 cup (or so) of filling on each tortilla; fold in half. Press lightly.

Bake 8-10 minutes, or til cheese is melted, and tortilla is nice and golden brown.

Cut into wedges and serve hot with your choice of garnish: salsa, guacamole, sour cream, etc.

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