Ingredients

• 4 flour tortillas (8 inches)
• 2 cups (8 oz.) shredded Mexican cheese blend
• 1 cup chopped fresh asparagus, cooked
• ½ cup chopped imitation crabmeat
• 2 tablespoons plus ¾ cup picante sauce, divided
• 2 teaspoons canola oil
• 6 tablespoons sour cream
​• 12 large ripe olives, sliced

Instructions
n two tortillas, layer each with ½ cup cheese, ½ cup asparagus, ¼ cup crab, 1 tablespoon picante sauce and remaining cheese. Top with remaining tortillas; press down lightly. In a skillet coated with nonstick cooking spray, cook one quesadilla at a time in oil for 2 minutes on each side or until cheese is melted. Cut each into six wedges. Serve with sour cream, olives and remaining picante sauce. *For an easy meal, serve the Crab Asparagus Quesadillas with refried beans, corn mixed with diced red peppers, red onions, and an avocado salad.


Kris Allen recommends:
​ Oak Lane from Beau Joubert Wines from Stellenbosch-South Africa. The wine is a Chenin Blanc and Sauvignon Blanc blend. Pair it with Crab Asparagus Quesadillas. This wine is a crisp, dry white wine made in new world style. It has tropical flavors with a balance of citrus fruit finish. It will stand up to the asparagus but not overpower the other flavors because of the tropical fruit of the Chenin Blanc. Take the time to know good win

This wine has flavors of peach and apricot and they are such juicy flavors. Picture yourself eating a peach that the juice just dribbles down your chin. It's medium sweetness so it won't over power the flavors of the pork or the sweet potatoes. Perfect for a winter night dinner. 

Take the time to know good wine.

Cheers!