- 1 cup jumbo lump crabmeat
- Salt and freshly ground black pepper
- 3 tablespoons chopped green onions (tops only)
- 1/4 cup sliced almonds
- 4 large flour tortillas
- 1 pound Brie, thinly sliced
- 1/4 cup vegetable oil
- Chili-Apple Glaze
- 2 teaspoons minced chives, garnish
- Preheat the oven to 350 degrees F.
- Place the crabmeat in a bowl and season, to taste, with salt and pepper. Add the green onions and toss gently to combine. Cover and refrigerate.
- Spread the almonds on a small baking sheet and toast until golden brown, about 15 minutes. Remove from oven and allow to cool.
- Place the tortillas on a work surface. Spread 1/4 cup of the crabmeat mixture evenly over half of each tortilla. Place 5 to 6 slices of the Brie on top of the crabmeat. Fold the remaining half of the tortilla over, forming a half-moon shape. Heat 2 tablespoons of the oil in a large griddle or skillet over medium heat. When smoking hot, carefully lay the quesadilla in the oil. Fry on 1 side until golden brown, about 2 minutes, turn with a spatula and cook until golden brown on the second side and the cheese is melted, 1 to 2 minutes. Remove and repeat with the remaining quesadillas, adding more oil as needed. To serve, cut each quesadilla into 4 triangles.
- Spread 1/4 cup of the Chile-Apple Glaze on each plate, and top with quesadilla quarters. Garnish with the toasted almonds and chopped chives.
Chili Apple Glaze
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