Crab Quesadillas

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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.

Crab Quesadillas
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 30 minutes

  • 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 tablespoons 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

  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.

  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.

Nutritional Facts

29 g
10 g
Saturated Fat
4 g
24 g
82 mg
Dietary Fiber
3 g
122 mg
786 mg
4 servings
1 1/2 starch
1 vegetable
2 1/2 lean meat
Vitamin C
57% daily value
31% dv
Vitamin A
27% dv
26% dv

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