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Crab Quesadillas with Cilantro Salsa


7 ounces Foley Jonah crabmeat
2 teaspoons mayonnaise
1 1/2 cups Monterey Jack cheese
2 ounces mild goat cheese, crumbled
1/4 cup canned diced mild green chilies, drained
10 8" flour tortillas
2 tablespoons chopped fresh cilantro
vegetable oil for frying
1 egg white, slightly beaten

Cilantro Salsa

1/2 cup fresh cilantro
1 cup sour cream
1 tablespoon lime juice
1/4 teaspoon tabasco sauce


(serves 10)

Squeeze excess liquid from crab. Place in bowl. Stir in mayonnaise, Monterey Jack cheese, goat cheese, chilies and cilantro. Arrange 5 tortillas on counter. Spread crab filling over each tortilla, leaving a border of about 1/2 inch. Brush border with egg white. Place another tortilla on top of the filling and press edges together gently but firmly. Heat about 1" oil in large non-stick skillet. Cook quesadillas one at a time for about 3 minutes per side, until browned. Cut each quesadilla into 6 wedges and serve with salsa. These can be made ahead of time and reheated in a 400 degree oven.

Cilantro Salsa:
Combine cilantro with sour cream, lime juice and Tabasco. (For lighter preparation: bake quesadillas in a preheated 400 degree oven for 15 minutes or cook in a non-stick pan lightly brushed with clarified butter or olive oil)

* from the Foley Fish Cookbook


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