Yield: 6 servings
In a large bowl, combine the crabmeat, cilantro, mayonnaise, cayenne, cumin, 1 cup of the Cheddar, 1 cup of the Monterey Jack, lime juice, and jalapeno. Gently fold the ingredients together to avoid breaking the crabmeat.
Place 6 tortillas on large oiled baking sheets. Divide the pepper-onion mixture equally among the tortillas. Divide the crabmeat mixture equally among them. Sprinkle the remaining 1/2 cup Cheddar and the remaining 1/2 cup Monterey Jack on top and cover with the tortillas left in the package. Lightly spray the top of each tortilla with vegetable cooking spray. Bake for 7 to 10 minutes. Cut each tortilla into quarters and garnish with lime slices, salsa, sour cream, and/or guacamole.
In this issue: Summer Off the Beaten Path
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