Crab Quesadillas

stephi92569
stephi92569 Posts: 74
edited September 19 in Recipes
Crab Quesadillas

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).

Replies

  • stephi92569
    stephi92569 Posts: 74
    Crab Quesadillas

    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).
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