Bake Time: 10 minutes
Serves: 4
Ingredients
- 2, 120 gram tins, (or 1/2 pound) good quality crab meat
- 1 tbsp olive oil
- 2 medium bell peppers cut into strips
- 1 medium white onion cut into rings
- 1 clove minced garlic
- 1/4 cup chopped fresh cilantro
- 1/3 cup mayonnaise
- 1/4 tsp cayenne pepper
- 1/8 tsp cumin powder
- 3 cups shredded sharp cheddar cheese or a blend of shredded cheddar and Monteray Jack
- juice of 1/2 lime
- 1 small jalapeno pepper, seeded and chopped
- 8 large flour tortillas (burrito size)
- Saute the onion and bell peppers over medium high heat in the olive oil for about five minutes - just until they're soft.
- Add the minced garlic and saute for about another minute until fragrant.
- In a large bowl, add the fresh cilantro to the crab meat along with the lime juice, mayonnaise, cayenne pepper, cumin powder, jalapeno pepper, and a cup and a half of the shredded cheeses.
- Stir until well combined.
- Prepare two baking sheets with cooking spray or a light mist of olive oil. Place 2 tortillas onto each and distribute an equal amount of the onions and peppers you prepared earlier onto each. Place equal amounts of the crab mixture over top and then sprinkle each equally with the last cup and a half of shredded cheese.
- Place another tortilla on top of each, spray with additional extra virgin olive oil or cooking spray and bake in a 450 oven for 7-10 minutes until golden and crispy.
