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Yield: 8 Servings
| ¼ | lb | Butter or margarine, |
| | | Divided |
| 1 | | Whole shallot (or 2 or 3 |
| | | Green onion), finely |
| | | Minced |
| 1 | teaspoon | Chopped fresh chives |
| ½ | lb | Lump crab meat, picked over |
| | | To remove shells |
| 2 | tablespoon | Sour cream |
| 1 | teaspoon | Chopped fresh dill |
| | | Salt, to taste |
| | | Hot pepper flakes, to taste |
| 6 | | 10-inch flour tortillas at |
| | | Room temperature |
| ¾ | cups | Grated Monteray Jack cheese |
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