Louis Kemp® Quesadilla Carne de Cangrejo

Name: Louis Kemp® Quesadilla Carne de Cangrejo | Foodservice Recipes | Trident Seafoods
Yield: 4-6 servings
Ingredients: 1 package soft tortillas; 1 tbsp olive oil; 16 oz Louis Kemp® Super Shreds Surimi Seafood 7929692400; 1 package shredded cheddar; 1 package Mexican blend cheese; 8 each large mushrooms, diced; 2 cloves garlic, minced; 3 cup spinach; 6 each scallions, sliced

15 minutes 4-6 servings

Ingredients

1 package soft tortillas
1 tbsp olive oil
16 oz Louis Kemp® Super Shreds Surimi Seafood 7929692400
1 package shredded cheddar
1 package Mexican blend cheese
8 each large mushrooms, diced
2 cloves garlic, minced
3 cup spinach
6 each scallions, sliced

Directions

Heat the oil in the skillet and add the garlic and the mushrooms. Cook until soften. Add the spinach and cook until it is wilted. Place the tortilla in a skillet on medium heat. On top of tortilla place 1/4 cup of blended cheese and 1/4 cup of shredded cheddar. Add four ounces of crab and a few scallions. Add mushroom and spinach mixture. Heat through three minutes on each side. Repeat with remaining ingredients. Serve with sour cream, salsa, and guacamole.