Crab Quesadillas

4 large flour tortillas

1 6 oz. can canned lump crab meat

1 4 oz. can green chilies

2 green onions, chopped

2 T finely chopped cilantro

6 oz. shredded Monterey Jack Cheese

sour cream for garnish

Serves 2 for dinner, 4 - 6 for appetizers

Heat a large non-stick skillet over medium high heat. Lightly oil skillet

with corn oil. Place tortilla in skillet. Sprinkle 1/2 the cheese evenly

over tortilla, followed by 1/2 the chilies, 1/2 the green onions and 1/2

the crab meat. Top with another tortilla. Allow to cook for 2-3 minutes,

or until tortilla is starting to brown and cheese is starting to melt.

Carefully turn over the quesadilla and cook second side until lightly

browned and cheese is thoroughly melted. Garnish with sour cream.