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.

Makes 4 servings

ACTIVE 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.

NUTRITION INFORMATION: Per serving: 303 calories; 11 g fat (4 g sat, 3 g mono); 83 mg cholesterol; 26 g carbohydrate; 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).

2 Carbohydrate Servings

Exchanges: 1 1/2 starch, 1 vegetable, 2 1/2 lean meat

I can't wait to make this for the holidays, but we loved it for dinner.

Anonymous

Very good. Easy. I added 1/4 cup squeezed and chopped frozen spinach. Subbed a few dashed of hot sauce for jalepeno. I had some leftover and put it in a small gratin dish. Topped with some ww breadcrumbs tossed with a little olive oil. Baked in 375 oven until bubbly and hot. A very nice dip!

Amy, Ann Arbor, MI

I've made this several times and it's become a staple dinner for us. If I don't have OJ, I used dried orange zest. I serve it with a black bean/corn/pepper/onion salsa.

Anonymous, VT

I didn't really care for this recipe at all. It was the "orange" ingredients that killed it for me - & I even cut the quantities of those in half. The "orange" flavor was so overpowering, you couldn't even taste the terrific fresh lump crabmeat I used. Even adding fresh lemon juice to the filling didn't help kill that orange flavor. Unless you really LOVE orange, I'd nix it in this & use lemon juice instead. The cilantro adds enough of an additional citrusy tone as well.

Bonita, Culpeper, VA

This was excellent. I didn't have orange zest so I didn't use it and it was yummy. I changed up the cheeses a bit. Used vegan almond cheese, dairy free cream cheese and dairy free sour cream. I also cooked the shrimp (instead of crab meat) in sirachi sauce before adding to the tortillas.

Brook, Denver, CO

I have to agree with Bonita on this one. The orange flavors are too powerful.

Daytona, Camp Hill, PA

This was the best recipe ever! It is now a family fave!

Renee, Elkhart, IN