Crabby Avocado Quesadillas with Homemade Tortillas

TGIF!

It's Friday.
And I am glad about that.
It's been one of those weeks.
And I'm ready for a long weekend.
It's Pioneer Day Weekend!
And if you don't live in the land of weirdos Utah, then the above mentioned holiday should mean nothing to you.

Anyway. Pioneer Day has nothing to do with this recipe.
This recipe just felt right for a Friday.
It's fun!
It's something to look forward to.
Plus I gave you a bonus for working so hard this week.
Double the recipe! Double your pleasure! Double your fun!
If you don't already love me, you will after you eat this!

Homemade Tortillas
Yields: about 8 tortillas

Ingredients:
4 c Flour
2 tsp. Salt
1/2 tsp. Baking Powder
1/2 c Oil
1 1/2 c Milk, boiling

Directions:
Stir together the flour, salt and baking powder in a large mixing bowl. Mix in the oil, there will be lumps of oil. That's ok!
Heat the milk in a microwavable bowl until boiling, about 2 min. Pour into mixing bowl and combine. Dough should be soft and pliable, not sticky. You may need to add more milk or flour to reach the desired consistency.
When dough has cooled, finish mixing with hands. Pinch off a piece of dough about the size of a small apple, roll out the dough with a rolling pin. Roll in one direction, flip and roll in the other direction. Repeat a few times. Dough does not need to be perfectly round.
Bake the tortilla on a DRY pan over medium low heat. NO OIL! When tortilla bubbles, flip over to other side for a few seconds. Repeat with remaining tortillas.


Crabby Avocado Quesadillas
Makes 4 Quesadillas

Ingredients:
8 oz Lump Crab Meat
1 Red Pepper, sliced
1/2 Red Onion, sliced
1-2 Avocados, sliced
1 c (or more) Shredded Monterrey Cheese
Pineapple Slices, grilled,optional
Limes
Pepper
8 Homemade Tortillas

Directions:
In a large skillet melt butter over high heat. Add the red peppers and onions to the pan. Allow to sit for 1 minute, do not stir. After 1 min, toss to coat. Throw in pineapple, if using. Remove to a clean dish when slightly blackened.
Wipe down skillet and allow to heat again. Melt a pad of butter, and place tortilla on pan. Top with 1/4 c of cheese, avocado slices, crab meat and pepper and pineapple mix. Squeeze in some lime juice, and season with some pepper. Sprinkle on a bit more cheese. Top with second tortilla. Flip. Heat through. Repeat. Serve with limes and cool sour cream. Yum-ME!