Yield: 8 servings
|¼ pounds||Butter or margarine,|
|1||Whole shallot (or 2 or 3|
|Green onion), finely|
|1 teaspoon||Chopped fresh chives|
|½ pounds||Lump crab meat, picked over|
|To remove shells|
|2 tablespoons||Sour cream|
|1 teaspoon||Chopped fresh dill|
|Salt, to taste|
|Hot pepper flakes, to taste|
|6||10-inch flour tortillas at|
|¾ cup||Grated Monteray Jack cheese|
|½ cup||(each) finely chopped red|
|And green bell peppers|
|Radicchio leaves, 3 per|
Preheat the oven to 375F.
Reserve 2 tablespoons of the butter. Place the remaining butter in a sauce pan and melt over low heat. Add the shallots and chives.
Saute until translucent. Remove from the heat and add the crab, sour cream, dill, salt and hot pepper flakes. Mix well.
Spread the crab mixture on one half of each tortilla. Top with a sprinkling of the grated chese. Fold the tortillas in half and place them on a baking sheet. Brush the tops of the tortillas with the reserved butter.
Bake in the preheated oven for about 5 minutes or until the tops are golden brown. Let rest for 5 minutes before cutting into quarters.
Place 3 small radicchio leaves on each plate. Fill one with sour cream, one with quacamole, and one with salsa. Place three triangles of quesadilla on each plate. Sprinkle with a confetti of chopped green and red bell peppers.
[The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters.