Crab Quesadillas

• 8 ounces, weight Cream Cheese, Softened
• 12 ounces, weight Canned Crabmeat, Drained
• 1/2 sticks Butter, Softened
• 10 whole Flour Tortillas
• 8 ounces, weight White Cheddar Cheese, Shredded

1. Put the softened cream cheese in a large bowl.
2. Add the drained crabmeat and stir gently to combine.
3. Heat a heavy griddle pan over medium-high heat.
4. Butter one side of 2 tortillas, and lay one of them buttered-side-down in pan.
5. Top with 1/5 of the cream-cheese-crab mixture.
6. Top with 1/5 of the cheddar, and top with the other tortilla (buttered-side-up).
7. Cook until golden-brown and crispy on the underside, then carefully flip it and cook until golden-browned/crispy on the second side.
8. Remove it from the pan.
9. Repeat with remaining tortillas and filling.
10. Cut into fourths and serve hot!

weight cream cheese, crabmeat, butter, flour tortillas, weight white cheddar cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/crab-quesadillas/ (may not work)