I had some left over crab cake mix the other day and thought I would try this recipe. Using small corn tortillas I added a layer of crab cake mix, a teaspoon of chipotle sauce and a handful of shredded Jalapeno Pepper Jack cheese. I toasted them in a skillet until warmed throughout and cheese melted, and served this with a side of tomato, cilantro, and avocado salad. Fast ‘n Easy!
