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Tex Mexican
Tex Mex Quesadillas

Granny's Crab Avocado Quesadillas 

 FOR THE AVOCADO RELISH: 
  1/4 cup diced onions 
  1 cup peeled and diced avocado 
  1/4 cup diced tomatoes 
  Pinch ground cumin 
  Pinch salt 
  Pinch black pepper 

FOR THE QUESADILLAS 
  4 medium flour tortillas, about 9" in diameter 
  4 tsp. canned green chili peppers, diced 
  1/2 cup chopped crab meat 
  4 tbs. shredded low-fat Monterey Jack cheese 
  8 tbs.  Pico de Gallo 
  4 tbs. non-fat sour cream 

In a small sauté pan lightly sprayed with canola oil, cook onions until translucent. 
  In a large bowl, combine avocado, tomatoes, and cooked onion. Season mixture with cumin, salt and pepper. Mix well. 
  Lay tortilla flat on work surface. On one half, spread 6 tablespoons avocado mixture, 1 teaspoon green chili peppers, 2 tablespoons crab meat and 1 tablespoon cheese. Fold the tortilla in half. 
  Lightly spray a large sauté pan with canola oil. Cook each tortilla for 3 to 5 minutes per side, or until cheese is melted. 
  Cut each Quesadillas into three triangle-shaped pieces. Serve with 2 tablespoons Pico de Gallo and 1 tablespoon non-fat sour cream on the side. 
 
Makes 4 Servings   
I sought advice and cooperation form all those around me - but not permission.