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 Crab Quesadillas
     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  
Crab Quesadillas
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.
 Categories:  Appetizer, Cheese, Seafood, Side Dish, Side Dishes, Skillet, stove top
 Estimated Serving:  4
 Estimated preparation time:  30 min.
 Estimated calories serving:  303
 Language:  English
 Shared by:  Jilly    2010/01/24
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