Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         butter or margarine -- divided
   1      whole         shallot <>
   3                    green onions -- finely minced
   1      teaspoon      fresh chives -- chopped
     1/2  pound         lump crab meat -- picked over
                        to remove shells
   2      tablespoons   sour cream
   1      teaspoon      fresh dill -- chopped
                        salt -- to taste
                        hot pepper flakes -- to taste
   6      10 inch       flour tortillas at -- room temperature
     3/4  cup           monterey jack cheese -- grated
                        ***GARNISHES***
     1/2  cup           red and green bell peppers -- finely chopped
                        radicchio leaves -- 3 per plate
                        salsa
                        guacamole
                        sour cream

Preparation:

Preheat the oven to 375F. Reserve 2 tablespoons of the butter. Place the remaining butter in a sauce pan and melt over low heat. Add the shallots and chives. Saute until translucent. Remove from the heat and add the crab, sour cream, dill, salt and hot pepper flakes. Mix well. Spread the crab mixture on one half of each tortilla. Top with a sprinkling of the grated cheese. Fold the tortillas in half and place them on a baking sheet. Brush the tops of the tortillas with the reserved butter. Bake in the preheated oven for about 5 minutes or until the tops are golden brown. Let rest for 5 minutes before cutting into quarters. Place 3 small radicchio leaves on each plate. Fill one with sour cream, one with guacamole, and one with salsa. Place three triangles of quesadilla on each plate. Sprinkle with a confetti of chopped green and red bell peppers.