CRAB QUESADILLAS WITH PINEAPPLE SALSA

For each quesadilla:
2 (8-inch) flour tortillas
1/4 tsp olive oil
2 oz pepper Jack cheese, shredded, (about 1/2 cup), divided
2 oz crab meat, torn
Lemon-pepper seasoning
Pineapple salsa (recipe follows)

Brush one side of each tortilla with oil.

Heat a nonstick skillet over medium heat.

Add 1 tortilla, oiled side down. Add half the cheese, then the crab, then the remaining cheese. Sprinkle lightly with lemon-pepper; top with remaining tortilla, oiled side up.

Cook 1 to 2 minutes or until lightly browned. Flip quesadilla; cook another minute or two, until cheese melts and holds tortillas together.

Serve immediately with pineapple salsa.

PINEAPPLE SALSA
Makes about 2 1/2 cups

1 (15 ounce) can crushed pineapple, drained
1 (4.5 ounce) can chopped green chilies, drained
1/4 cup diced red onion
1 tbsp minced fresh cilantro
Finely grated zest of 1 lime (colored portion of peel)
1 (2 ounce) jar chopped pimiento, drained

Stir together all ingredients. Serve with quesadillas.

This salsa dresses up fish, jazzes up vegetables and brightens up tortilla chips. For a real treat, substitute a whole, cored, fresh pineapple for the canned, and chop it coarsely. Add fresh hot peppers for a spicy version.

Source: unknown