Crab Quesadillas

• 4 ounces cream cheese, softened
• 1 cup shredded jalapeno pepper cheese or 1 cup monterey jack pepper cheese
• 8 ounces lump crabmeat
• 2 green onions, very finely chopped
• 14 cup loosely packed fresh cilantro leaves, roughly chopped (optional)
• 8 (10 inch) flour tortillas
• 13 cup unsalted butter, softened or 13 cup vegetable oil

1. Combine the cream cheese and shredded cheese in a medium bowl.
2. Fold in the crabmeat and cilantro.
3. Brush 1 side of each tortilla with the softened butter or oil.
4. Spread crab mixture on half of the other side and fold other side over.
5. Repeat until all tortillas are filled.
6. Cook briefly on the grill on each side, until cheese is melted.
7. Or, heat a large skillet over medium-high heat and cook quesadillas about 2 minutes per side, until golden.
8. Cut into quarters and serve.

cream cheese, pepper cheese, lump crabmeat, green onions, cilantro, flour tortillas, unsalted butter

Taken from www.food.com/recipe/crab-quesadillas-227363 (may not work)