Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 lbs Butter or margarine Divided
- 1 Whole shallot (or 2 or 3 Green onion), finely Minced
- 1 tsp Chopped fresh chives
- 1/2 lbs Lump crab meat, picked over To remove shells
- 2 tbsp Sour cream
- 1 tsp Chopped fresh dill
- Salt, to taste
- Hot pepper flakes, to taste
- 6 10-inch flour tortillas at Room temperature
- 3/4 cup Grated Monteray Jack cheese
- ===
Directions
Preheat the oven to 375°F. Reserve 2 tablespoons of the butter.
Place the remaining butter in a sauce pan and melt over low heat.
Add the shallots and chives. Saute until translucent.
Remove from the heat and add the crab, sour cream, dill, salt and hot pepper flakes.
Mix well.Spread the crab mixture on one half of each tortilla.
Top with a sprinkling of the grated chese.
Fold the tortillas in half and place them on a baking sheet.
Brush the tops of the tortillas with the reserved butter.
Bake in the preheated oven for about 5 minutes or until the tops are golden brown.
Let rest for 5 minutes before cutting into quarters.
Place 3 small radicchio leaves on each plate.
Fill one with sour cream, one with quacamole, and one with salsa.
Place three triangles of quesadilla on each plate.
Sprinkle with a confetti of chopped green and red bell peppers.