| Other Recipes | Crab, Manchego and Radicchio Quesadillas | Home |
|
|
|||||
|
1 oz balsamic vinegar
2 oz olive oil
1 tablespoon minced fresh rosemary
2 cloves garlic, finely minced
salt and pepper to taste
2 heads radicchio
3 oz butter
12 large flour tortillas
5 oz green olive tapenade (homemade or prepared)
4 cans crab meat
2 lb Manchego cheese, grated
Mix vinegar, oil, rosemary, garlic, salt and pepper. Coarsely dice radicchio and
saute it in the oil mixture until it begins to soften.
Place 1/4 of tapenade and cheese on six of the tortillas, leaving 1/4-inch empty
at outside, and do cheese only at the edge to seal in the ingredients. Sprinkle
crab meat on top. Top with remaining tortillas. Place dry grill over medium
heat. One at a time, place quesadillas on grill, using a spatula to press
together, or a pot cover to press down and hold heat it. Cook until cheese
begins to melt, about 4 minutes. Flip quesadilla, and cook for another 2
minutes. Cut each quesadilla into 8 pieces and serve.
Makes 48 pieces.
Radicchio and Manchego Quesadillas