Crabmeat and Almond Quesadillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Ingredients:
10 ounce fresh lump crabmeat, drained |
1/2 cup slivered almonds, toasted |
1/3 cup minced green onions |
1/4 cup mayonnaise |
1/2 teaspoon hot sauce |
1/4 teaspoon curry powder |
1 (2-ounce) jar diced pimiento, drained |
8 ounces brie cheese |
10 (8-inch) flour tortillas |
vegetable cooking spray |
Directions:
1. Combine first 7 ingredients in a medium bowl; stir well. Remove rind from cheese; cut cheese into thin slices, and arrange slices evenly on 5 tortillas. Spoon crabmeat mixture evenly over cheese, and top with remaining tortillas.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add quesadillas, one at a time, and cook 1 to 2 minutes on each side or until lightly browned and cheese melts. Cut each quesadilla into 4 wedges, and serve immediately.
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