Everyone loves a gooey, cheesy quesadilla, in this case crab quesadillas. A cheesy filling sandwiched between corn or flour tortillas and fried…what’s not to like. Topped with your favourite guacamole, maybe a nice fresh salsa and a dollop of sour cream the variations are endless and a welcome change from tacos. Kids love them too. I remember the first time my son, only 3 or 4 years old, asked for quesadillas. I was impressed he could say the word but it did make me wonder if perhaps we were eating quesadillas too often.
For these crab quesadillas I used canned crab, canned green chiles, Monterey Jack cheese and a rich goat cheese. I haven’t used a recipe to make quesadillas for such a long time that I forgot what a nice combination this is. I like to serve these with a creamy Cilantro Salsa but today I had chipotle mayo in the fridge so I used it in the filling and on top. It is delicious but I’ve included the recipe for my tried and true Cilantro Salsa. It is a mayo/sour cream sort of thing so a generous blob perks up tuna or salmon salad…remember that when you are cleaning out your fridge.
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Organize For Success – Homemade Corn Tortillas
Quesadillas is a popular restaurant menu item but is most often made with wheat flour tortillas. I suppose the gluten some how enhances the tortilla but traditionally Mexican quesadillas were made with masa harina making them naturally gluten free. I have not found a store bought tortilla as good as these homemade corn tortillas. The recipe is on the bag of masa harina but I did write a blog post about it with photos showing each step.
To embrace the idea of making homemade corn tortillas I organized the process to be efficient. I have designated space for a container that perfectly holds all of the necessary items:
- A tortilla press
- Two zip-type freezer bags (sturdier than sandwich bags)
- Several squares of wax paper to separate the tortillas as I make them
- stainless steel taco holders or ceramic ones
- A bag of masa harina
If the recipe wasn’t on the bag of masa harina I might have included a recipe card with the instructions. If you like LARGE PRINT go ahead and write or type the recipe on a piece of paper. Include a half recipe and a double recipe so you can easily measure the ingredients without doing the math.
I reuse the zip-type bags and wax paper so that makes the whole process quicker.
Fillings for Crab Quesadillas
You can fill quesadillas with anything. I usually don’t use a recipe to make quesadillas but this is an old favourite that I actually had not made for a few years. The value of keeping recipes is to be able to repeat some amazing food combinations. But experimenting is part of the fun too and that is also how you create some delicious combos. Some of my favourite quesadilla fillings include:
- roasted garlic
- caramelized onions
- Grilled Chicken with Adobo Paste
- Grilled Flank Steak with Chipotle-Honey Sauce
- Grilled Vegetables with goat cheese
I’d love to hear what you like in your quesadilla. Let me know in the comments below.
- 8 homemade corn tortillas
- 7 oz canned crabmeat
- 1 cup shredded Monterey Jack cheese
- 2 oz goat cheese, crumbled
- ¼ cup canned green chilies, chopped
- 2 Tbsp chipotle mayo or plain mayonnaise
- 2 Tbsp fresh cilantro, chopped
- oil for frying tortillas
- ½ cup chopped cilantro
- ½ cup sour cream
- ½ cup mayonnaise
- 1 Tbsp lime juice
- ¼ tsp hot pepper sauce
- Fry corn tortillas on one side only. Turn upside down onto a cutting board and generously spread filling on top.
- Fry a second tortilla on one side and place the cooked side on top of the filling. Now fry the quesadilla on both sides. Repeat with remaining tortillas.
- Cut and serve with Cilantro Salsa and/or Chipotle Mayo.
- Combine all ingredients together and serve with crab quesadillas.