Crab Quesadillas

By Jackie618

Recipe from EatingWell

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.

Per serving: 303 calories; 11 g fat ( 3 g sat , 3 g mono ); 83 mg cholesterol; 26 g carbohydrates; 24 g protein; 3 g fiber; 625 mg sodium; 117 mg potassium.

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

Step 1

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.