6 flour tortillas (7 inches in diameter) 3 tablespoons corn oil 10 ounces fresh lump crabmeat, picked over 1 cup grated Jalapeno Jack cheese (about 5 ounces) 1 cup shredded fresh spinach leaves Cherry Tomato Salsa
Preheat the oven to 300F. Wrap the tortillas tightly in foil and bake for 10 to 15 minutes, until heated through.
In a medium skillet, heat the oil. Add the crabmeat and saute over moderately high heat until heated through, 2 to 3 minutes.
Spoon the crabmeat onto the center of the warm tortilla and sprinkle with the cheese and the spinach. Roll the tortillas into cylinders and place on a warmed serving plate, seam-side down. Surround with Cherry Tomato Salsa.
Cherry Tomato Salsa
2 pints cherry tomatoes 1 large shallot, minced 1 large garlic clove, minced 2 tablespoons minced fresh coriander 1 tablespoon white wine vinegar 2 serrano chiles, seeded and minced 2 teaspoons fresh lime juice 1/4 teaspoon salt
In a food processor, coarsely chop the tomatoes, turning the machine on and off. Do not puree.
In a medium bowl, combine the chopped tomatoes and their juices with the shallot, garlic, coriander, vinegar, chiles, lime juice and salt.Stir well.Cover with plastic wrap and set aside for at least 2 hours to blend the flavours.
Preheat the oven to 300F. Wrap the tortillas tightly in foil and bake for 10 to 15 minutes, until heated through.
In a medium skillet, heat the oil. Add the crabmeat and saute over moderately high heat until heated through, 2 to 3 minutes.
Spoon the crabmeat onto the center of the warm tortilla and sprinkle with the cheese and the spinach. Roll the tortillas into cylinders and place on a warmed serving plate, seam-side down. Surround with Cherry Tomato Salsa.
Cherry Tomato Salsa
2 pints cherry tomatoes 1 large shallot, minced 1 large garlic clove, minced 2 tablespoons minced fresh coriander 1 tablespoon white wine vinegar 2 serrano chiles, seeded and minced 2 teaspoons fresh lime juice 1/4 teaspoon salt
In a food processor, coarsely chop the tomatoes, turning the machine on and off. Do not puree.
In a medium bowl, combine the chopped tomatoes and their juices with the shallot, garlic, coriander, vinegar, chiles, lime juice and salt.Stir well.Cover with plastic wrap and set aside for at least 2 hours to blend the flavours.
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