Crab Rangoon Quesadilla
Crab Rangoon Quesadilla
Ingredients
For Assembly and Cooking
- 4 flour tortillas, large, burrito-sized
- 2 tablespoons high smoke point oil, such as beef tallow, avocado oil, or canola oil
For Serving
- 1/2 cup sweet chili sauce, for dipping
Instructions
- 1
In a medium mixing bowl, combine the finely chopped green onions, diced red bell pepper, shredded crab stick, whipped garlic & herb cream cheese, and chicken bouillon powder. Mix thoroughly until all ingredients are well combined and form a creamy, chunky filling.
⏱️ 10 min
- 2
Heat a large, dry skillet or non-stick pan over medium heat. Place one tortilla in the pan and warm it for about 15-30 seconds per side, until it becomes pliable. This makes it easier to fold. Repeat with remaining tortillas.
⏱️ 2 min
- 3
Lay a warmed tortilla flat on a clean surface. Spread approximately 1/4 of the crab rangoon filling evenly across the center of the tortilla, leaving about 1 inch of space clear around the edges.
⏱️ 3 min
- 4
Fold the two opposite sides of the tortilla inwards towards the center, overlapping slightly. Then, starting from one of the unfolded ends, tightly roll the tortilla up to create a compact, rectangular-shaped wrap. Repeat with the remaining tortillas and filling.
⏱️ 5 min
- 5
Return the skillet to medium heat and add the high smoke point oil. Once the oil is hot and shimmering, carefully place one or two assembled quesadillas into the pan, seam-side down.
⏱️ 1 min
- 6
Using a spatula, gently press down on the quesadillas to ensure even contact with the hot surface. Cook for 3-5 minutes per side, or until each side is golden brown and crispy. The filling should be heated through and slightly melted.
⏱️ 8 min
- 7
Remove the cooked quesadillas from the pan and place them on a cutting board. Allow them to rest for a minute. Using a bread knife, slice each quesadilla into several smaller, elongated pieces.
⏱️ 1 min
- 8
Serve the Crab Rangoon Quesadilla slices hot with sweet chili sauce for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Quesadilla
Ingredients
For Assembly and Cooking
- 4 flour tortillas, large, burrito-sized
- 2 tablespoons high smoke point oil, such as beef tallow, avocado oil, or canola oil
For Serving
- 1/2 cup sweet chili sauce, for dipping
Instructions
- 1
In a medium mixing bowl, combine the finely chopped green onions, diced red bell pepper, shredded crab stick, whipped garlic & herb cream cheese, and chicken bouillon powder. Mix thoroughly until all ingredients are well combined and form a creamy, chunky filling.
⏱️ 10 min - 2
Heat a large, dry skillet or non-stick pan over medium heat. Place one tortilla in the pan and warm it for about 15-30 seconds per side, until it becomes pliable. This makes it easier to fold. Repeat with remaining tortillas.
⏱️ 2 min - 3
Lay a warmed tortilla flat on a clean surface. Spread approximately 1/4 of the crab rangoon filling evenly across the center of the tortilla, leaving about 1 inch of space clear around the edges.
⏱️ 3 min - 4
Fold the two opposite sides of the tortilla inwards towards the center, overlapping slightly. Then, starting from one of the unfolded ends, tightly roll the tortilla up to create a compact, rectangular-shaped wrap. Repeat with the remaining tortillas and filling.
⏱️ 5 min - 5
Return the skillet to medium heat and add the high smoke point oil. Once the oil is hot and shimmering, carefully place one or two assembled quesadillas into the pan, seam-side down.
⏱️ 1 min - 6
Using a spatula, gently press down on the quesadillas to ensure even contact with the hot surface. Cook for 3-5 minutes per side, or until each side is golden brown and crispy. The filling should be heated through and slightly melted.
⏱️ 8 min - 7
Remove the cooked quesadillas from the pan and place them on a cutting board. Allow them to rest for a minute. Using a bread knife, slice each quesadilla into several smaller, elongated pieces.
⏱️ 1 min - 8
Serve the Crab Rangoon Quesadilla slices hot with sweet chili sauce for dipping.