Crab and Tomato Quesadillas: Makin’ It In Mexico

Ah, garden tomato season, what can be better? Besides eating so many that my husband and I have sores in our mouths, I’m constantly trying to come up with new ways to use them. We purchase crab meat from the vendors in Guasimas each October and vacuum seal and freeze it, and the combination of crab and tomato is outstanding, so I thought I’d give quesadillas a try.

1 1/2 cups (packed) grated cheese (I used Manchego)

2 tablespoons cream cheese, room temperature

1 tablespoon chopped fresh oregano

1 teaspoon grated lemon peel

1 cup (packed) crabmeat, drained

1 cup chopped tomatoes

1/4 cup chopped green onions

1 tablespoon minced seeded serano chili

Flour tortillas

Mix first 4 ingredients in medium bowl. Season to taste with salt and pepper. Mix crabmeat, tomatoes, green onions and chili in large bowl. Spread cheese mixture on a tortilla. Spoon crabmeat mixture on top of cheese mixture. Place another tortilla on top and press gently to smoosh. Spray cooking oil in an iron skillet and heat to medium. Cook quesadillas until cheese melts and tortillas are golden brown. Cut into wedges and serve.

by Shelly Johnson

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