6 flour tortillas (7 inches in diameter)
3 tablespoons corn oil
10 ounces fresh lump crabmeat, picked over
1 cup grated Jalapeno Jack cheese (about 5 ounces)
1 cup shredded fresh spinach leaves
Cherry Tomato Salsa
Preheat the oven to 300F.
Wrap the tortillas tightly in foil and bake for 10 to 15 minutes, until heated through.
In a medium skillet, heat the oil. Add the crabmeat and saute over moderately high heat until heated through, 2 to 3 minutes.
Spoon the crabmeat onto the center of the warm tortilla and sprinkle with the cheese and the spinach. Roll the tortillas into cylinders and place on a warmed serving plate, seam-side down.
Surround with Cherry Tomato Salsa.
Lodge Cast Iron Skillet, Pre-Seasoned, 10.25-inch