• 1/4 cup chopped onion
• 1 teaspoon cooking oil
• 1/2 cup drained, flaked, cooked crabmeat
• 2 tablespoons mayonnaise or salad dressing
• 1 Anaheim chili pepper, roasted, peeled, and chopped
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 2 7 or 8-inch flour tortillas
• 2 teaspoons butter or margarine
• Pineapple Salsa (see recipe below)

1. Cook onion in oil in a small saucepan for 3 minutes. Remove from heat; stir in crabmeat, mayonnaise or salad dressing, chili pepper, and cheese. Spread half of the filling on half of one tortilla. Fold the tortilla in half; set aside. Repeat with remaining filling and tortilla.
2. Melt butter or margarine in a large skillet over medium heat. Add the tortillas and cook, uncovered, for 2 to 3 minutes, turning once, or till golden brown on both sides. To serve, cut each quesadilla into four pieces. Serve with Pineapple Salsa. Makes 6 servings.
3. Pineapple Salsa: Stir together 1 cup chopped fresh pineapple, 2 tablespoons finely chopped red sweet pepper, 2 tablespoons snipped cilantro, 1 tablespoon chopped green onion, 2 to 4 teaspoons sambal or Chinese chili sauce, and 1 teaspoon brown sugar. Makes about 1 cup.

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