Crab and Cheddar Quesadillas

• 12 flour tortillas (7 inch)
• 6 Tbsp. chopped red pepper
• 6 Tbsp. canned crabmeat
• butter
• TACO BELL Thick & Chunky Salsa (optional)

1. Spread 6 of the tortillas with 2 tablespoons cheese each.
2. Sprinkle each with 1 tablespoon pepper and 1 tablespoon crabmeat.
3. Top each with second tortilla.
4. Cook in hot buttered pan over medium heat 2 minutes on each side or until crisp.
5. Cut into 6 wedges each.
6. Serve with TACO BELL HOME ORIGINALS Thick ?N Chunky Salsa, if desired.

flour tortillas, red pepper, canned crabmeat, butter, taco

Taken from www.kraftrecipes.com/recipes/-11239.aspx (may not work)