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Crab Quesadillas

  Makes 4 servings
  Prep Time: 30 minutes
  Total Time: 30 minutes
  Ease of Preparation: Easy

 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 Notes: 303 calories; 11 g fat (3 g sat, 3 g mono); 83 mg cholesterol; 26 g carbohydrates; 24 g protein; 3 g fiber; 625 mg sodium; 117 mg potassium.

Nutrition Bonus: Vitamin C (60% daily value), Vitamin A (30% dv), Iron (25% dv), Calcium (20% dv).