Good for a quick and easy lunch...

We eat a lot of Mexican.  Simply cause Bandie loves it.  Quesadillas are easy to make and really good.  I made this crab meat quesadilla since it's a bit different (usually we do ham).  I also made this garlic soup, the taste of garlic isn't too strong so it's perfect for lunch.

Crab Quesadillas
1/4 cup chopped green onions 
1 tablespoon minced fresh cilantro 
2 tablespoons fat-free sour cream 
3/4 teaspoon minced garlic  
1 can crabmeat,
1/2 cup shredded Monterey Jack cheese 
4 flour tortillas 

Combine first 6 ingredients, stirring well. Sprinkle 2 tablespoons cheese over each tortilla. Divide crab mixture evenly among tortillas. Fold in half, pressing gently to seal.

Place the filled tortillas one at a time on skillet and lightly press down until browned and cheese melts.  

cream of garlic soup
1/4 cup butter 
1 cup minced white onion 
1 head garlic, cloves separated, peeled, and minced 
1/4 cup all-purpose flour 
1 potato , peeled and diced 
3 cups chicken broth 
1/4 cup heavy cream 
1/8 teaspoon white pepper 
Salt 

1. In a pan over medium-low heat, melt butter. Add onion and garlic and stir frequently until vegetables are very soft but not brown, about 15 minutes. Stir in flour and cook 2 minutes, stirring constantly.

2. Add diced potato and chicken broth and stir over medium-high heat until boiling; reduce heat and simmer until potato pieces are very tender when pierced, about 20 minutes. Pour mixture into food process and blend.  Put back into pan and add the half-and-half and stir until hot. Add white pepper and salt to taste.