Comforting Crab Rangoon Quesadilla Recipe for Game Day

🛒 Ingredients (Check Off As You Measure)

• 8 oz lump crab meat, drained and picked over
• 8 oz cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup shredded cheddar cheese
• 2 green onions, thinly sliced
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and black pepper to taste
• 4 large flour tortillas (10-inch)
• 2 tbsp butter, softened

🍳 Step-by-Step Instructions

1. In a medium bowl, combine the crab meat, cream cheese, mozzarella, cheddar, green onions, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until well blended.
2. Lay the tortillas on a clean work surface. Spread the crab mixture evenly over half of each tortilla, leaving a small border. Fold the other half over to form a half-moon.
3. Heat a large skillet or griddle over medium heat. Spread a little butter on the outside of each quesadilla.
4. Place one or two quesadillas in the skillet and cook for 2–3 minutes per side, until golden brown and the cheese is melted. Repeat with the remaining quesadillas.
5. Remove from the skillet and let rest for 1 minute. Cut each quesadilla into wedges and serve warm with sweet chili sauce or sour cream for dipping.