Crab and Tomato Quesadillas

(This adapted from Bon Appétit) Serves 4

1 ½ cups packed grated Monterey Jack cheese (about 6 oz. We often use Pepper Jack Cheese)
2 oz. Cream cheese, room temp.
¼ cup chopped fresh cilantro
2 Tbls orange juice
2 tsp grated orange peel
1 tsp grated lemon peel
8 oz. Crabmeat, drained
1 cup chopped plum tomatoes
½ cup chopped green onions
1 Tbls. Minced seeded jalapeno chili (eliminate if use Pepper Jack cheese)
8 7-8 inch flour tortillas

5 Tbls. Vegetable oil.

Mix 1st 6 ingredients in medium bowl to blend. Season cheese mixture to taste with salt and pepper.
Mix crabmeat, tomatoes, green onions, and chili in bowl. Spread cheese mixture over half of each tortillas. Spoon crabmeat mixture atop cheese mixture, dividing equally. Fold tortillas in ½. Press gently to seal.Heat 1 12/ Tbl oil in large skillet over medium heat. Cook quesadillas until cheese melts and tortillas are golden brown, about 3 min. per side. Add oil as needed. Serve immediately