Rating: 3 stars
10 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 3

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.

Source: EatingWell Magazine, December 2006




Ingredient Checklist


Instructions Checklist
  • 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 Facts

302 calories; protein 23.8g; carbohydrates 28.7g; dietary fiber 2.7g; sugars 4.7g; fat 9.6g; saturated fat 3.7g; cholesterol 82.2mg; vitamin a iu 1369.4IU; vitamin c 34.3mg; folate 18.6mcg; calcium 307.3mg; iron 4.6mg; magnesium 11.1mg; potassium 122mg; sodium 859.7mg.

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