| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
|
Appetizer |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Unsalted butter or margarine |
| 1/4 |
c |
Vegetable oil |
| 1/2 |
c |
Chopped onion |
| 2 |
|
Jalapeno pepper;seeded And finely chopped |
| 1 |
|
Clove Garlic; minced |
| 1 |
lb |
Lump crabmeat; drained |
| 1/4 |
c |
Mayonnaise |
| 1 |
tb |
Chopped fresh cilantro |
| 1 |
ts |
Salt |
| 16 |
|
8-inch flour tortillas |
| 1/3 |
c |
Shrredded Monterey Jack Cheese with jalapeno peppers |
INSTRUCTIONS
Source: Tampa Treasures (The Jr. League of Tampa, Florida)
Combine butter and oil; set aside. Saute' onions, peppers, and garlic in 2
Tbl. reserved butter mixture in a medium saucepan over medium high heat,
stirring constanty, until tender. Remove from heat. Gently stir in crabmeat
and next 3 ingredients.
Place tortillas on baking sheets; brush 1 side of each tortilla, and
sprinkle with cheese. Fold in half.
Bake at 475 degrees F. for 4 minutes or until golden. Cut each tortilla
into thirds. Serve warm.
From the recipe files of suzy@gannett.infi.net
Date: Sat, 22 Jun 1996 16:09:36 -0400 (EDT)
From: suzy <suzy@gannett.infi.net>
MM-Recipes Digest V3 #173
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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