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Crab Quesadilla

I treated myself to a fresh Dungeness Crab for dinner the other evening.  It was a really large crab, so I ended up with some delicious lump crab meat left over.  Instead of making crab cakes, I decided to make a crab quesadilla.  I mixed the lump crab meat with my favorite Mexican 2-cheese blend from Tillamook and added some chopped avocado.  After heating the corn tortillas in a medium-hot pan, I added the crab mixture and topped with another tortilla.  I flipped the quesadilla once to ensure the mixture was heated through and the cheese was melted.  Placing the quesadilla onto a cutting board, I used a pizza cutter to slice it into quarters.  The punch of the cheese paired nicely with the sweet crab and avocado.  Delicious!

ingredients

The ingredients

mixing avocado crab cheese

Mixing the crab, cheese, and avocado

heating tortilla

Heating the tortillas

adding the toppings

Adding the filling

topped with tortilla

Topping with a second tortilla

ready to eat

Ready to eat!

What did you do with all that turkey?

Well, I looked at my turkey leftovers and decided to make a version of roll-ups.  I believe the original recipe came from my Mom’s Welcome Wagon cookbook from Central Pennsylvania and was called “Chicken Roll-ups”.  The original recipe uses chicken, cheddar cheese, crescent rolls, and cream of chicken or mushroom soup.  I decided to take a Mexican twist on the original.  I used turkey leftovers with a Pepper Jack/ Cheddar cheese and skipped the soup in favor of guacamole.  How can you go wrong with dough, cheese, and turkey?

pepper jack and cheddar

Tillamook Mexican 2 cheese blend

turkey and mexican cheese

Cut up turkey and cheese

roll out the dough

Crescent roll being rolled flat

fill the dough with turkey cheese

Adding the turkey and cheese filling

rolled and ready to go

Roll-up rolled

pan ready for the oven

Prepped for the oven

baking complete

Freshly baked

plated with guacamole

Roll-ups plated with a side of guacamole

Recipe:

Turkey – cut into small pieces

Mexican 2-cheese shredded (Pepper Jack & Cheddar combo)

Crescent rolls

Side of guacamole (I make my own using only an avocado, minced garlic, and sea salt)

  • Preheat oven to 375 degrees
  • Spray pan with cooking spray
  • Cut up turkey into small pieces and combine with shredded cheese
  • Open crescent rolls and roll each triangle flat
  • Fill crescent roll with turkey/ cheese combo
  • Roll tightly and add to pan
  • Cook for 20 – 25 minutes until golden brown
  • Serve with a side of guacamole (and/or salsa)
  • Enjoy!