Crab Quesadilla

Served by: Philly Chili Company

• 1 pound fresh crab meat
• 1 large egg
• 2 T mayo
• 1T coarse ground dijon mustard
• 1/4 c. chopped green chiles
• 1/4 c. toasted corn bread, crumbled
• 2 T thinly sliced scallions
• 2T minced red onion
• 1 dash Worcestershire
• 1 dash Philly Chili Co. hot sauce
• 2 t. Philly chili Co. spice
• or (1/2 t. granulated garlic, 1/2 t. lemon pepper, 1/2 t ground cumin,
• 1/2 t ground coriander)
• Mix all ingredients together gently and set aside.
• 6 - 10” flour tortillas
• 4 oz. grated Monterey Jack cheese
• 4 oz. grated cheddar (orange)

Preheat large skillet or griddle. Lay out 6 tortillas flat. Distribute cheese evenly over all 6 tortillas

Distribute crab mixture on half of each tortilla. Fold tortilla in half. Place quesadilas in pan or on griddle. Heat 2-3 minutes per side, or until heated through. Cut each quesadilla into 4 or 5 wedges Serve with salsa fresca.
Serves 10-12 as an hors d’oeuvres

Salsa Fresca

Served by Philly Chili Co.

• 1 pound fresh, ripe tomatoes, diced
• 1/4 c. onion diced small
• 2 cloves minced garlic
• 1 T fresh cilantro chopped
• 2T fresh lime juice
• 1/4 c. green chiles or 1 T jalapenos
• 2 T olive oil

Combine and let stand for at least 1/2 hour