Yield: Yields sixty 2-inch quesadillas.
This recipe makes individual two-bite hors d’oeuvres, but you can make a full-sized quesadilla and simply cut it into wedges after frying—not as pretty, but quicker. Also, if you have a portable burner, consider setting up a station to cook these little guys during the party. Guests love to gather round and eat the food right as it comes out of the pan, and the action of the cooking can make the party feel that much more lively.
Make Ahead Tips
You can assemble these quesadillas a couple of hours ahead; refrigerate them until ready to fry.
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A family favorite! I make theses at Christmas as they are requested so often. But I love them in summer because they are fun and flavorful!
Made it for a meal, mixing the avacado in with the crab makes for a green slurry, next time I will use slices of avacado. Also recommend lump crabmeat. If cheese is too salty it overwhelmes the crab, mjack is OK but check it first.
SUCH A HIT!!! We even made these for a Thanksgiving appetizer at a friend's house - none were left. Every ingredient came together perfectly. Followed the recipe to a "T" and is one of the best appetizers I've ever made. My fiance has even eaten them for breakfast (when there are some left over).
These are so good. When I make them for a crowd, people go crazy for them.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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