Ingredients
- 2 cups Pepper Jack cheese, shredded
- 1 can (11 ounce) whole kernel corn (drained)
- 1/2 cup chopped cilantro (fresh)
- 1/3 cup sliced green onions
- 1/3 red bell peppers, chopped
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 pound crabmeat (cooked, chopped)
- 306 grams tortillas (6 flour tortillas, 8 to 10 inch)
- 1 tablespoon butter, melted
- Sour cream and chopped fresh cilantro, if desired
How to Make
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Step 1: In medium bowl, mix cheese, corn, cilantro, onions, peppers, pepper and red pepper. Fold in crabmeat. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly. Brush both sides of each tortilla with butter.
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Step 2: In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown. Garnish with sour cream and cilantro.
We hope you enjoy this recipe!
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