Nancy Fuller’s Louis Kemp® Quesadilla Carne de Cangrejo
- 1 package soft tortillas
- 1 tbsp olive oil
- 16 oz Louis Kemp® Super Shreds Surimi Seafood 7929692400
- 1 package shredded cheddar
- 1 package Mexican blend cheese
- 8 each large mushrooms, diced
- 2 cloves garlic, minced
- 3 cup spinach
- 6 each scallions, sliced
Heat the oil in the skillet and add the garlic and the mushrooms. Cook until soften. Add the spinach and cook until it is wilted. Place the tortilla in a skillet on medium heat. On top of tortilla place 1/4 cup of blended cheese and 1/4 cup of shredded cheddar. Add four ounces of crab and a few scallions. Add mushroom and spinach mixture. Heat through three minutes on each side. Repeat with remaining ingredients.
Serve with sour cream, salsa, and guacamole.