Nancy Fuller’s Quesadilla Carne de Cangrejo

Ingredients:

• 1 small package of soft tortillas
• 1 Tablespoon of olive oil
• 12-16 ounces of Louis Kemp Crab Delights Flake
• 1 package of shredded cheddar
• 1 package of Mexican blend cheese
• 8 large mushrooms diced
• 2 cloves of garlic minced
• 3 cups of spinach
• 6 scallions sliced

Directions:

1. Heat the oil in the skillet and add the garlic and the mushrooms. Cook until soften. Add the spinach and cook until it is wilted. Place the tortilla in a skillet on medium heat. On top of tortilla place 1/4 cup of blended cheese and 1/4 cup of shredded cheddar. Add four ounces of Crab Delights and a few scallions. Add mushroom and spinach mixture. Heat through three minutes on each side. Repeat with remaining ingredients.
2. Serve with sour cream, salsa, and guacamole.

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