1 + 1/2 cups lump crabmeat, picked over for any pieces of cartilage
2 tablespoons finely chopped green onions (green parts only)
1 tablespoon chopped cilantro
1 + 1/2 tablespoons finely chopped shallot
2 jalapeno chiles, seeded and chopped
2 teaspoons freshly squeezed lime juice
Sea salt and freshly ground pepper
8 round flour tortillas, 7 to 8 inches in diameter
2 cups (about 5 ounces) shredded Queso Chihuahua cheese
About 1/4 cup extra virgin olive oil
2 tablespoons chopped chives for garnish
1. In a medium bowl, combine the crabmeat, green onions, cilantro, shallot, chiles, and lime juice. Gently toss until well combined, then season with salt and season with pepper to taste. Cover and refrigerate until ready to use.
2. Place 4 of the flour tortillas on a work surface. Spread one quarter of the crab mixture evenly over each tortilla to within 1/2-inch of the edges all around.
3. Spread one half cup of cheese evenly over the crab mixture. Press remaining four tortillas over each of the filled tortillas and press to seal. Heat a large skillet over medium-high heat. Add just enough oil to coat the bottom of the pan.
4. Fry one quesadilla at a time until golden brown on both sides, about 2 minutes on each side, adding more oil when necessary. Let cool for 2 minutes, then cut each quesadilla into 4 triangles, sprinkle with chives, and serve with guacamole.