2 T. EVOO
1 White Onion, finely chopped
1-2 Jalapenos, thinly sliced
2 cloves Garlic, finely chopped
2 lb. Roma Tomatoes, finely chopped
½ lb. Crabmeat, cooked, shredded, clean of shell
1 T. White Wine Vinegar
12 Corn Tortillas
¾ C. Canola Oil

In a sauté pan, heat the olive oil over moderate heat. Sauté the onion and jalapeno chiles for two minutes. Add the garlic and sauté for 1 minute. Add the tomatoes and cook until they change color, about 10 minutes. Add the crabmeat and vinegar. Season with salt to taste. Reduce the heat to a simmer and cook until the liquid evaporates. Remove from the heat and set aside to cool. Heat the oil in a deep skillet over medium-high heat. Pass the tortillas briefly through the oil to make them soft and pliable. Quickly remove from the oil and transfer to paper towels to drain. Place two T. of stuffing in the center of each tortilla. Close the edges with a toothpick. Heat the oil again over medium-high heat and fry the quesadillas until golden brown, about 4 minutes. Drain on a wire rack to remove excess oil. Serve immediately.