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| 1/3 Tasse | Unsalted butter or margarine |
| 1/4 Tasse | vegetable oil |
| 1/2 Tasse | onion chopped |
| 2 | Jalapeno pepper;seeded And finely chopped |
| 1 | cloves garlic minced |
| 1 x ca. 450 g | Lump crabmeat; drained |
| 1/4 Tasse | mayonnaise |
| 1 Esslöffel | cilantro chopped, fresh |
| 1 Teelöffel | salt |
| 16 | 8-inch flour tortillas |
| 1/3 Tasse | Shrredded Monterey Jack Cheese with jalapeno peppers |
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Combine butter and oil; set aside. Saute' onions, peppers, and garlic in 2 Tbl. Reserved butter mixture in a medium saucepan over medium high heat, stirring constanty, until tender. Remove from heat. Gently stir in crabmeat and next 3 ingredients.
Place tortillas on baking sheets; brush 1 side of each tortilla, and sprinkle with cheese. Fold in half.
Bake at 475 degrees F. for 4 minutes or until golden. Cut each tortilla into thirds. Serve warm.
From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,
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