Crab Fajita Quesadillas

With no plans for dinner and a package of surimi in my fridge that needed to be used up, I made this up using the ingredients I had on hand. It turned out pretty tasty! It think I'll scramble the rest of the filling with some eggs for breakfast burritos tomorrow. Next time I make it, I'll make sure I have some cilantro on hand to use in place of the basil, and I'll definitely add avocado!

• Ready In: 25 mins
• Yields: 4 quesadillas

Ingredients

• 4  ounces cream cheese
• 8  ounces  surimi, separated into pieces
• 1⁄2  red pepper, thinly sliced
• 1⁄2 onion, thinly sliced
• 1  tablespoon  freshly minced basil
• 2  cups  shredded cheddar cheese
• 1⁄4 teaspoon  mrs. dash  southwest chipotle seasoning
• 1⁄2 teaspoon salt
• 1⁄4 pepper
• 8  soft taco-size flour tortillas
• 2  tablespoons butter
•  salsa, for dipping

Directions

1. Soften the cream cheese in the microwave.
2. In a large bowl, mix the cream cheese, spices, surimi, shredded cheese and vegetables until well combined.
3. Spread one tortilla with 1/4 c cream cheese mixture, and top with another tortilla.
4. Melt the butter in a flat pan (I used a grill pan with a panini press), and carefully place the quesadilla in the pan.
5. Cook for 1-2 minutes, or until the cheese starts to melt, but before the bottom gets too brown.
6. Flip and cook the other side until browned also.
7. Remove to a cutting board, cut into quarters (or eighths) with a pizza wheel.
8. Arrange on serving dish, with salsa for dipping.