CRAB QUESADILLAS
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.
4 servings
Active Time:
Total Time:
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
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
Per serving: 303 calories; 11 g fat ( 3 g sat , 3 g mono ); 83 mg cholesterol; 26 g carbohydrates; 24 gprotein; 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).
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 1 vegetable, 2 1/2 lean meat
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