1/2 pound crab meat, cooked

1 ripe avocado, diced

2 tablespoons sour cream

1 green chile, chopped (salt & pepper to taste)

4 tablespoons vegatable oil

4 medium flour tortillas

1/2 cup Monterey Jack Cheese, grated

In a medium bowl place the crab, avocado, sour cream, green chile, salt and pepper.

In a medium skillet place the oil and heat it on medium until it is hot. Place each tortilla in the pan for 10 seconds and then turn over. Remove it after 10 seconds.

Spread 1/4 of the mixture on one half of each totilla and fold it over.

Place the filled, folded tortillas on a baking sheet. Sprinkle the cheese on top and broil the quesadillas in the oven until it melts.

Cut the quesadillas into 4 triangeles and serve them immediately.