| 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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