A delightful twist on classic quesadillas, featuring a creamy crab filling with a hint of spice.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a crispy texture for the quesadillas.
In a mixing bowl, combine the crab meat, shredded Monterey Jack cheese, shredded cheddar cheese, diced green chilies, chopped tomato, and chopped green bell pepper.
Mix thoroughly to ensure all ingredients are evenly distributed for a consistent flavor.
Spray one side of each tortilla with nonstick cooking spray.
This helps the tortillas crisp up nicely during baking.
Spoon a quarter of the filling onto the unsprayed side of each tortilla and fold them in half.
Press gently to ensure the filling is evenly spread and the tortilla stays folded.
Place the folded tortillas on a baking sheet and bake uncovered for 10 minutes.
Flip the quesadillas halfway through baking for even crispiness.
Turn the quesadillas over and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Keep an eye on them to prevent over-browning.
Serve the quesadillas warm, optionally garnished with fresh cilantro or a dollop of sour cream.
Pair with your favorite salsa or guacamole for an extra burst of flavor.
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