Recently, while going through some old files, I came across a recipe of mine for crab and tomato quesadillas. I hadn’t made these pan-fried tortilla sandwiches in years, but the ingredients sounded as delectable today as they did over a decade ago.
Flour tortillas were spread with a mixture of grated Jack cheese and cream cheese scented with citrus accents of orange and lemon. Then, a colorful mélange of crabmeat, diced tomatoes, and chopped green onions was added before the tortillas were folded in half and cooked on the stove top.
I tweaked the recipe slightly, replacing the lemon and orange seasonings with the more assertive flavor of lime. And instead of Monterrey Jack, I used Mahon, a delicious slightly sharp Spanish cheese. I also experimented with both whole wheat and regular flour tortillas, and found that each worked well. Continue reading