Crab Quesadillas

From EatingWell: December 2006 — Subscribe Now!

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.

READER'S COMMENT:

"I made these at our tailgate for the Texans vs 49ers game. Turned out really really good. It was easy, just prepped the filling and left out the crab and jalapenos until the morning, put that in when we got to the lot. Took a scoop put it...

4 servings

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

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

Preparation

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 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

Per serving: 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).

2 Carbohydrate Serving

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