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Crab Quesadillas with Rhubarb Salsa
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| This meal is a favorite lunch with past guests. I change up the traditional queasily by shaping the tortilla into a loose cone shape. I find that my guest prefer less carb interaction and want more access to the ingredients. | |
| 16 oz | crabmeat, (claw or your choice) |
| 4 | flour tortillas (any kind) |
| ½ | diced onions |
| 3 | garlic cloves |
| ½ cup | diced yellow bell pepper |
| ½ cup | diced red bell pepper |
| ½ cup | finely diced carrots |
| ½ cup | cilantro chopped |
| 1 ½ cup | mexican blend cheese or cheddar and mozzarella |
| 1 pkg | taco seasoning |
| 3 | shakes old bay or seafood seasoning |
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