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.
- 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
- Four 8-inch whole-wheat tortillas
- 2 teaspoons canola oil, divided
Combine the cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. Gently stir in the crab. Lay the tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold the 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, 3-4 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
303 calories; 11g total fat; 3g total saturated fat; 83mg cholesterol; 625mg sodium; 26g carbohydrates; 3g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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