*  Exported from  MasterCook  Buster  *
 
                        BLUE RIBBON CRAB QUESADILLAS
 
 Recipe By     : John Pachkowski in “Chesapeake Bay Cooking with John Shields
 Serving Size  : 6    Preparation Time :
 Categories    : Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         lump crabmeat -- picked over
    1      medium        green bell pepper -- cut into strips
      1/2  medium        red bell pepper -- cut into strips
      1/2  medium        yellow bell pepper -- cut into strips
    1      medium        onion -- sliced into rings
    1      clove         garlic -- minced
    1      package       6-inch corn tortillas -- or flour tortillas
      1/8  teaspoon      cumin
      1/4  teaspoon      cayenne pepper
      1/3  cup           mayonnaise
      1/4  cup           cilantro -- chopped finely
    1 1/2  cups          Cheddar cheese -- shredded ( 1/2 cup
                         -- reserved)
    1 1/2  cups          Monterey Jack cheese -- shredded ( 1/2 cup
                         -- reserved)
    1      tablespoon    olive oil -- or vegetable oil
      1/2  medium        lime -- juiced
    1      small         jalapeno pepper -- seeded, deveined,
                         -- and finely chopped
                         Cooking spray
 
 Preheat oven to 450øF.  In a skillet heat the oil on medium heat and add the
 peppers, onion, and garlic, and cook for 5 to 10 minutes until translucent.
 Set aside.
 
 In a mixing bowl, combine the crabmeat, cilantro, mayonnaise, cayenne pepper,
 cumin, 1 cup each of the cheeses, jalapeno pepper, and lime juice.  Fold
 ingredients gently, so as to avoid breaking crab meat.
 
 Place six tortillas on a large baking sheet.  Equally divide pepper, onion,
 and garlic mixture on each tortilla.  Equally divide crabmeat mixture on the
 tortillas.  Sprinkle remaining cheese on top of crab mixture.  Cover each of
 the tortillas with those in package.  Lightly spray top of each tortilla with
 cooking spray.
 
 Bake in oven for 7 to 10 minutes.  Remove from oven and quarter each tortilla.
 Garnish with lime slice and serve salsa, sour cream, and guacamole as
 accompaniments.
 
 Notes: This recipe, created by John Pachkowski, was the Grand Prize Winner of
 Crisfield’s National Hard Crab Derby Cooking Contest in 1994.
 
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 ”Chesapeake Bay Cooking with John Shields" tv recipes, www.johnshields.com
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