Quesadilla Carne de Cangrejo

Name: Quesadilla Carne de Cangrejo | Louis Kemp | Recipes | Trident Seafoods
Yield: 4-6 servings
Ingredients: 1 small package of soft tortillas; 1 Tablespoon of olive oil; 12-16 ounces of Louis Kemp Crab Delights Flake; 1 package of shredded cheddar; 1 package of Mexican blend cheese; 8 large mushrooms diced; 2 cloves of garlic minced; 3 cups of spinach; 6 scallions sliced

30 minutes 4-6 servings

Ingredients

1 small package of soft tortillas
1 Tablespoon of olive oil
12-16 ounces of Louis Kemp Crab Delights Flake
1 package of shredded cheddar
1 package of Mexican blend cheese
8 large mushrooms diced
2 cloves of garlic minced
3 cups of spinach
6 scallions sliced

Directions

Heat the oil in the skillet and add the garlic and the mushrooms. Cook until softened. Add the spinach and cook until it is wilted.
Place the tortilla in a skillet on medium heat. On top of the tortilla place 1/4 cup of blended cheese and 1/4 cup of shredded cheddar. Add four ounces of Crab Delights 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.