Instructions: Heat the butter and olive oil in a saucepan until blended. Pour all but 2 Tbsp. Of the butter mixture into a bowl, and set aside. Add the onion and let it soften (almost translucent), then add the garlic to the remaining 2 Tbsp. of butter mixture. Saute over medium heat for 2 minutes. Remove from heat. Stir in the crab meat, cream cheese, chiles, cilantro, mayonnaise, and salt.

Spread one side of a tortilla with the crab mixture. Sprinkle with cheese.

Top with another tortilla. Add 1 1/2 to 2 tsp. of butter mixture to preheated skillet and heat on medium. Saute the quesadilla in the butter mixture until brown on both sides. Cut each quesadilla into 6 wedges. Serve with Mango Relish.

The Quesadilla mixture can be made up to one day ahead.

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