• 1/3 cup unsalted butter
• 1/4 cup vegetable oil
• 1 garlic clove -- minced
• 1/2 medium onion -- finely chopped
• 1 poblano chili
• 1 pound fresh cooked lump crab meat
• 1/4 cup mayonnaise
• 1/2 teaspoon salt
• 1 tablespoon minced fresh cilantro
• 12 10 inch flour tortillas
• 1 1/2 cups grated jalapeno jack cheese
• salsa

By Marilyn Chapman

• Place the butter and oil in a medium saucepan and heat over low heat until
• the butter is melted.
• Pour all but 2 tablespoons of the mixture into a small cup and add the garlic and onion to the pan.
• Sauté over medium-high heat until translucent, about 3 minutes.
• Remove from the heat and stir in the chili, crab, mayonnaise, salt, and cilantro.
• Mix well.
• To soften the tortillas, place them on a heated grill or skillet for about 15 seconds on one side, then turn.
• Brush one side with the butter-oil mixture, turn the tortilla over and spread the crab mixture on one half of the tortilla, and top with a tablespoon of grated cheese.
• Repeat until all the tortillas are filled.
• At this point, the quesadillas can either be sautéed or finished in the oven.
• If sautéing, heat a large sauté pan or skillet over medium-high heat.
• Cook for about 2 minutes on a side, or until golden brown.
• Or preheat the oven to 375 degrees and bake on a cookie sheet until the tops are golden, about 5 minutes.
• Cut into quarters and serve.