This is so easy and so delicious. It's supposed to be cut in wedges for hors d'oeurves but sometimes Charlie and I just eat the whole recipe with a little salad for dinner.
1 cup thinly sliced fresh papaya
4 oz farmer cheese, finely grated
4 oz Dungeness crab, fresh, canned or frozen (thawed) drained
3 Tbsp snipped fresh cilantro (I add a bit more)
3 green onions, sliced (sweet white onions like Maui or Vidalia work, too)
4 6-inch flour tortillas
1-2 cups favorite tomato salsa
You're suppose to layer everything on the tortillas but I discovered long ago that it's just as good and much faster to gently mix everything in a bowl. Divide mixture between 2 tortillas, spreading to the edge, top with another tortilla, place on ungreased cookie sheet and bake at 350° for 8-10 minutes or until lightly browned and a little crispy. Cut each into 8 wedges, serve 2 wedges as a first course with tomato salsa on the side.
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