Blue Ribbon Crab Quesadillas

• 1 pound crab meat picked over
• 1 medium green bell peppers cut into strips
• 1/2 medium sweet red bell peppers cut into strips
• 1/2 medium sweet yellow bell peppers cut into strips
• 1 medium onions sliced into rings
• 1 clove garlic minced
• 1 package corn tortillas (6-inch) or flour
• 18 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 13 cup mayonnaise
• 1/4 cup cilantro chopped finely
• 1 1/2 cups cheddar cheese 1/2 cup reserved
• 1 1/2 cups monterey jack cheese 1/2 cup reserved
• 1 tablespoon olive oil or vegetable oil
• 1/2 medium limes juiced
• 1 small jalapeno pepper seeded, deveined,, and finely chopped
• 1 x nonstick cooking spray

1. Preheat oven to 450F.
2. In a skillet heat the oil on medium heat and add the peppers, onion, and garlic, and cook for 5 to 10 minutes until translucent.
3. Set aside.
4. In a mixing bowl, combine the crabmeat, cilantro, mayonnaise, cayenne pepper, cumin, 1 cup each of the cheeses, jalapeno pepper, and lime juice.
5. Fold ingredients gently, so as to avoid breaking crab meat.
6. Place six tortillas on a large baking sheet.
7. Equally divide pepper, onion, and garlic mixture on each tortilla.
8. Equally divide crabmeat mixture on the tortillas.
9. Sprinkle remaining cheese on top of crab mixture.
10. Cover each of the tortillas with those in package.
11. Lightly spray top of each tortilla with cooking spray.
12. Bake in oven for 7 to 10 minutes.
13. Remove from oven and quarter each tortilla.
14. Garnish with lime slice and serve salsa, sour cream, and guacamole as accompaniments.

crab meat, green bell peppers, sweet red bell peppers, sweet yellow bell peppers, onions, garlic, corn tortillas, cumin, cayenne pepper, mayonnaise, cilantro, cheddar cheese, reserved, olive oil, pepper, nonstick cooking spray

Taken from recipeland.com/recipe/v/blue-ribbon-crab-quesadillas-40042 (may not work)