I mixed the cheeses, crab, and veggies altogether in a bowl to make a spread that was nice and creamy once it melted… absolutely oozing of deliciousness. It was the Sriracha sour cream that put these over the edge though. You seriously cannot make these unless you have Sriracha in your house, they really just won’t be the same. It’s the condiment of my generation, and if you are one of the few people left to jump on the Sriracha bandwagon, here is your chance.
Spicy Crab Quesadillas With Sriracha Sour Cream
Spicy Crab Quesadillas:
8oz Canned Crabmeat, drained (or fresh would be amazing)
4 Green Onions, chopped
1/2 Red Pepper, chopped
1 Serrano Pepper, diced
1/2 Cup Freshly Shredded Cheddar Cheese
1/2 Cup Freshly Shredded Montery Jack Cheese
2 Tablespoons Cream Cheese
Handful Cilantro, Chopped
4 Flour Tortillas
Mix together crabmeat, veggies, cheeses, and cilantro in a bowl, reserving some green onion to sprinkle over the top later. Spread mixture onto one half of each tortilla, and fold the other half over the top. In a large frying pan, melt 1 tablespoon of butter, cook two quesadillas at time until lightly browned on each side and cheese is melted. Do the same with the remaining quesadillas, and cut into four sections. Sprinkle sliced green onion over the top and serve with sriracha sour cream.
Sriracha Sour Cream:
1 Tablespoon Sriracha
1/2 Cup Sour Cream
Mix ingredients together and store in fridge until ready for use.