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A plate with crab quesadillas with a drizzle of chipotle mayo

Crab Quesadillas

Everyone loves a gooey, cheesy quesadilla, in this case crab quesadillas. A cheesy filling sandwiched between two corn tortillas.
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Course: Appetizer, Main Course
Cuisine: Mexican, Southwestern
Keyword: Crab Quesadillas
Author: Cinde Little

Ingredients

  • 8 homemade corn tortillas

QUESADILLA FILLING

  • 7 oz canned crabmeat
  • 1 cup shredded Monterey Jack cheese
  • 2 oz goat cheese, crumbled
  • ¼ cup canned green chilies, chopped
  • 2 tablespoon chipotle mayo or plain mayonnaise
  • 2 tablespoon fresh cilantro, chopped
  • oil for frying tortillas

CILANTRO SALSA

  • ½ cup chopped cilantro
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 tablespoon lime juice
  • ¼ teaspoon hot pepper sauce

Instructions

  • 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.

CILANTRO SALSA

  • Combine all ingredients together and serve with crab quesadillas.