Crab Quesadillas

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Crab Quesadillas

Crab Quesadillas

These quesadillas have an irresistibly creamy filling. They also make great appetizers. Make it a meal: Serve with your favorite salsa on top and a cup of black bean soup topped with chopped avocado.

Serves 4

Prep Time 30 min

Total Time 30 min.

Ingredients

  • 1 cup shredded reduced-fat Cheddar cheese
  • 2 ounces reduced-fat cream cheese, softened
  • 4 scallions, chopped
  • 1/2 medium red bell pepper, finely chopped
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoon chopped pickled jalapenos, (optional)
  • 1 teaspoon freshly grated orange zest
  • 1 tablespoon orange juice
  • 8 ounces pasteurized crabmeat, drained if necessary
  • 4 8-inch whole-wheat tortillas
  • 2 teaspoons canola oil, divided

Cooking Directions

Step 1

Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. Gently stir in crab. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.

Step 2

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into 4 wedges.


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