Yield: 4 Dozen
|⅓ cup||Unsalted butter or margarine|
|¼ cup||Vegetable oil|
|½ cup||Chopped onion|
|And finely chopped|
|1 clove||Garlic, minced|
|1 pounds||Lump crabmeat, drained|
|1 tablespoon||Chopped fresh cilantro|
|16||8-inch flour tortillas|
|⅓ cup||Shrredded Monterey Jack|
|Cheese with jalapeno peppers|
Source: Tampa Treasures (The Jr. League of Tampa, Florida) Combine butter and oil; set aside. Saute' onions, peppers, and garlic in 2 Tbl. reserved butter mixture in a medium saucepan over medium high heat, stirring constanty, until tender. Remove from heat. Gently stir in crabmeat and next 3 ingredients.
Place tortillas on baking sheets; brush 1 side of each tortilla, and sprinkle with cheese. Fold in half.
Bake at 475 degrees F. for 4 minutes or until golden. Cut each tortilla into thirds. Serve warm.
From the recipe files of suzy@...