Ingredients
1/4  cup chopped onion
1  teaspoon cooking oil
1/2  cup drained, flaked, cooked crabmeat
2  tablespoons mayonnaise or salad dressing
1   Anaheim chili pepper, roasted, peeled, and chopped
1/2  cup shredded cheddar or Monterey Jack cheese
2  7- or 8-inch flour tortillas
2  teaspoons butter or margarine
   Pineapple Salsa (see recipe below)
 

Directions
1. Cook onion in oil in a small saucepan for 3 minutes. Remove from heat; stir in crabmeat, mayonnaise or salad dressing, chili pepper, and cheese. Spread half of the filling on half of one tortilla. Fold the tortilla in half; set aside. Repeat with remaining filling and tortilla. 

2. Melt butter or margarine in a large skillet over medium heat. Add the tortillas and cook, uncovered, for 2 to 3 minutes, turning once, or till golden brown on both sides. To serve, cut each quesadilla into four pieces. Serve with Pineapple Salsa. Makes 6 servings. 

Pineapple Salsa: Stir together 1 cup chopped fresh pineapple, 2 tablespoons finely chopped red sweet pepper, 2 tablespoons snipped cilantro, 1 tablespoon chopped green onion, 2 to 4 teaspoons sambal or Chinese chili sauce, and 1 teaspoon brown sugar. Makes about 1 cup. 

Source: Better Homes & Gardens