Come with me to the sea.... with these gourmet quesadillas. With a creamy crabmeat filling, this Mexican fixture works as an appetizer or a meal, especially when you add rice and beans with it.
At a glance
1 cup shredded reduced-fat Cheddar cheese
2 oz. reduced-fat cream cheese, softened
4 scallions, chopped
1/2 medium red bell pepper, finely chopped
1/3 cup chopped fresh cilantro
2 tbsp. chopped pickled jalapenos
1 tsp. freshly grated orange zest
1 tbsp. orange juice
8 oz. pasteurized crabmeat, drained if necessary
4 8-inch whole-wheat tortillas
2 tsp. canola oil, divided
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. Heat 1 tsp. 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 tsp. oil and quesadillas. Cut each quesadilla into 4 wedges.
Ready in 30 minutes
QUICK RECIPE SEARCH