Crab and Avacado Quesadilla




Serves 4

½ pound crab meat, cooked

1 ripe avocado, diced

2 tablespoons sour cream

1 green chile, chopped

Salt (to taste)

Pepper (to taste)

4 tablespoons vegetable oil

4 medium flour tortillas

½ cup Monterey Jack cheese, grated


In a medium bowl place the crab, avocado, sour cream, green chile, salt and pepper.

In a medium skillet place the oil and heat it on medium until it is hot.  Place each tortilla in the pan for 10 seconds and then turn it over. Remove it after another 10 seconds.

 

Spread ¼ of the mixture on one half of each tortilla and fold it over.

Place the filled, folded tortillas on a baking sheet.  Sprinkle the cheese on top and broil the quesadillas in the oven until it melts.

Cut the quesadillas into 4 triangles and serve them.