Ocean Quesadillas
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.
Ingredients
- 1 cup(s) shredded reduced-fat Cheddar cheese
- 4 tablespoon(s) reduced-fat cream cheese, softened
- 4 scallions, chopped
- 1/2 medium red bell pepper, finely chopped
- 1/3 cup(s) chopped fresh cilantro
- 1 ounce(s) chopped pickled jalapenos
- 33/100 tablespoon(s) freshly grated orange zest
- 1/2 floz orange juice
- 8 ounce(s) pasteurized crabmeat, drained if necessary
- 4 8-inch whole-wheat tortillas
- 2 teaspoon(s) canola oil, divided
Instructions
- 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 tbs 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 tbs oil and quesadillas.
- Cut each quesadilla into 4 wedges.
- Ready in 30 minutes.
Nutrition
Calories: 1273.98kcalCarbohydrates: 99.3gProtein: 91.6gFat: 50.5gSaturated Fat: 19.76gCholesterol: 335.45mgSodium: 3105.41mgFiber: 5.34gSugar: 10.38g
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