4		tortillas
1	can	Canned lump crab meat -- (6 oz.)
1	can	Green chilies -- (4 oz.)
2		Green onions -- chopped
2	tbsp	Finely chopped cilantro
6	oz	Shredded Monterey Jack Cheese
		Sour cream for garnish

Heat a large non-stick skillet over medium high heat. Lightly oil skillet with corn oil. Place tortilla in skillet. Sprinkle 1/2 the cheese evenly over tortilla, followed by 1/2 the chilies, 1/2 the green onions and 1/2 the crab meat. Top with another tortilla. Allow to cook for 2-3 minutes, or until tortilla is starting to brown and cheese is starting to melt. Carefully turn over the quesadilla and cook second side until lightly browned and cheese is thoroughly melted. Garnish with sour cream. Serve with Salsa Fresca and guacamole if desired.

NOTES : Serves 2 for dinner, 4 - 6 for appetizers