Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           unsalted butter
     1/4  cup           vegetable oil
   1                    garlic clove -- minced
     1/2  medium        onion -- finely chopped
   1                    poblano chili
   1      pound         fresh cooked lump crab meat
     1/4  cup           mayonnaise
     1/2  teaspoon      salt
   1      tablespoon    minced fresh cilantro
  12      10 inch       flour tortillas
   1 1/2  cups          grated jalapeno jack cheese
                        salsa

Preparation:

Place the butter and oil in a medium saucepan and heat over low heat until the butter is melted. Pour all but 2 tablespoons of the mixture into a small cup and add the garlic and onion to the pan. Sauté over medium-high heat until translucent, about 3 minutes. Remove from the heat and stir in the chili, crab, mayonnaise, salt, and cilantro. Mix well. To soften the tortillas, place them on a heated grill or skillet for about 15 seconds on one side, then turn. Brush one side with the butter-oil mixture, turn the tortilla over and spread the crab mixture on one half of the tortilla, and top with a tablespoon of grated cheese. Repeat until all the tortillas are filled. At this point, the quesadillas can either be sautéed or finished in the oven. If sautéing, heat a large sauté pan or skillet over medium-high heat. Cook for about 2 minutes on a side, or until golden brown. Or preheat the oven to 375F and bake on a cookie sheet until the tops are golden , about 5 minutes. Cut into quarters and serve.