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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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Index - Appetizer
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Recipe Archives Index
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Jaime
Diaz, in Golf Digest, May 2003
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