Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         butter or margarine
                        -- divided
   1      whole         shallot -- (or 2 or 3
                        green onion) -- finely
                        minced
   1      teaspoon      chopped fresh chives
     1/2  pound         lump crab meat -- picked over
                        to remove shells
   2      tablespoons   sour cream
   1      teaspoon      chopped fresh dill
                        salt -- to taste
                        hot pepper flakes -- to taste
   6      10 inch       flour tortillas at
                        room temperature
     3/4  cup           grated Monterey Jack cheese
                        -----garnishes-----
     1/2  cup           finely chopped red -- (each)
                        and green bell peppers
                        radicchio leaves -- 3 per plate
                        salsa
                        guacamole
                        sour cream

Preparation:

Preheat the oven to 375F Reserve 2 tablespoons of the butter. Place the remaining butter in a sauce pan and melt over low heat. Add the shallots and chives. Sauté until translucent. Remove from the heat and add the crab, sour cream, dill, salt and hot pepper flakes. Mix well. Spread the crab mixture on one half of each tortilla. Top with a sprinkling of the grated cheese. Fold the tortillas in half and place them on a baking sheet. Brush the tops of the tortillas with the reserved butter. Bake in the preheated oven for about 5 minutes or until the tops are golden brown. Let rest for 5 minutes before cutting into quarters. Place 3 small radicchio leaves on each plate. Fill one with sour cream, one with guacamole, and one with salsa. Place three triangles of quesadilla on each plate. Sprinkle with a confetti of chopped green and red bell peppers.