artichoke puffs / broccoli-cheese mini quiches / cream cheese penguins / olive cheese balls / feta-stuffed artichoke bottoms / stuffed tomatoes
buttery sugar cookies / caramel pecan pie / chocolate macadamia nut pie / chocolate mousse holiday pie / cream puffs / lemon bars / peanut blossoms / perfect chocolate frosting / ultimate chocolate cookies / more cookies
crab and tomato quesadillas / chile relleno casserole / speed lasagna / spinach-mushroom quiche / muchos taquitos
balsamic vinaigrette / grandma marion’s butterhorn rolls / jay’s signature pizza crust / lemon bread / spinach cheese dip / tomato tart
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CRAB AND TOMATO QUESADILLAS

1 1/2 cups packed, grated Jack cheese
2 ounces cream cheese,
softened
1/4 cup chopped fresh cilantro
2 tbsp. orange juice
2 tsp. grated orange peel
1 teaspoon grated lemon peel
8 ounces crab meet, drained
1 cup chopped seeded plum tomatoes
1/2 cup chopped green onions
1 tbsp. minced seeded jalapeno
8 flour tortillas

 Mix first 6 ingredients in medium bowl to blend. Season cheese mixture with salt and pepper. (Can be made one day ahead. Cover and chill. Bring to room temperature before assembling.) Mix crab, tomatoes, onions and chilies in large bowl. Spread cheese mixture over half of each tortilla. Spoon crabmeat mixture over cheese dividing evenly. Fold tortillas in half. Press gently to seal. Heat 1½ tbsp. oil over medium heat. Cook quesadillas until cheese melts and tortillas are golden brown. About three minutes per side.
From Bon Appetit via Melissa Lalum and Rick Quinn and an exciting visit to Lake Tahoe with too many cooks.
Notes: Very flexible recipe. Can substitute grapefruit juice and lime juice. You just need something citrusy in there. I’ve also used regular tomatoes. Don’t burn yourself!