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.
Prep Time:
30 mins
Total Time:
30 mins
Servings:
4 servings
Ingredients
-
1 cup shredded reduced-fat Cheddar cheese
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2 ounces reduced-fat cream cheese, softened
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4 scallions, chopped
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1/2 medium red bell pepper, finely chopped
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1/3 cup chopped fresh cilantro
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2 tablespoons chopped pickled jalapenos, (optional)
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1 teaspoon freshly grated orange zest
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1 tablespoon orange juice
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8 ounces pasteurized crabmeat, drained if necessary
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4 8-inch whole-wheat tortillas
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2 teaspoons canola oil, divided
Directions
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.
Nutrition Facts
Calories 303, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Cholesterol 83 mg, Sodium 625 mg, Carbohydrate 26 g, Fiber 3 g, Protein 24 g, Potassium 117 mg. Daily Values: Vitamin A 30%, Vitamin C 60%, Calcium 20%, Iron 25%. Exchanges: Starch 1.5, Vegetable 1, Lean Meat 2.5.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
"Healthified" Chicken Tortilla Casserole
Smart ingredient changes keep the flavor but cut the fat by 11 grams per serving. It has 58% less sat fat, 50% less fat, and 27% fewer calories than the original recipe.
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