Serves 4 Difficulty
4 gf flour tortillas* 4 Tablespoons cilantro-jalapeno mayonnaise** 1 cup cooked crab meat 1 cup coarsely chopped gf marinated artichokes 1 cup grated Monterey Jack cheese 1 avocado, thinly sliced Cherry tomatoes for garnish 2 Tablespoons unsalted butter
Have all ingredients prepped and ready to go before you begin. Melt butter in a large flat skillet over medium-high heat. Spread 2 Tablespoons cilantro-jalapeno mayonnaise over entire surface of one tortilla. Place the tortilla, mayonnaise side up, in the skillet. Top with 1/2 cup crab, then 1/2 cup artichokes, then 1/2 cup cheese. Place second tortilla on top and gently press with a spatula. Carefully flip over and cook second side for about 2-3 minutes or until the cheese melts. Remove from skillet and cut into 8 wedges. Place a avocado slice on top of each wedge and place a few cherry tomatoes in the center of the quesadilla. Repeat for second quesadilla. Serve immediately.
*We used Don Ponchos Gluten Free Flour Tortillas, order online at www.glutenfreemall.com.
*For cilantro-jalapeno mayonnaise: 1 3/4 cup gf mayonnaise 2 Tablespoons water 2 Tablespoons cider vinegar 1 jalapeño chili 1 garlic clove 1/2 cup lightly packed cilantro 1/4 teaspoon pepper Salt to taste
In a blender or food processor, combine 1-3/4 cups mayonnaise, 2 tablespoons water, 2 tablespoons gf vinegar, 1 rinsed and stemmed fresh jalapeño chili (remove seeds for less heat), 1 peeled garlic clove, 1/2 cup lightly packed fresh cilantro, and 1/4 teaspoon pepper. Whirl until smooth. Add salt to taste.