Corn and Crab Quesadillas |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Creamy seafood and corn put a new spin on quesadillas that are ready in minutes. Ingredients:
1 (8 ounce) package cream cheese, softened |
1 (11 ounce) can whole kernel corn, drained |
1/2 cup fresh cilantro or 1/2 cup fresh parsley, chopped |
1/3 cup green onion, sliced (5 medium) |
1 (2 ounce) jar diced pimentos, drained |
1/2 teaspoon pepper |
1/4 teaspoon ground red pepper (cayenne) |
1 lb fresh lump crabmeat (2 cups) or 1 lb imitation crabmeat (2 cups) |
6 (8 -10 inch) sun-dried tomato tortillas or 6 (8 -10 inch) cilantro- spinach tortillas |
1 tablespoon butter or 1 tablespoon margarine, melted |
sour cream |
chopped fresh cilantro, if desired |
Directions:
1. In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat.
2. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly.
3. Brush both sides of each tortilla with butter.
4. In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown.
5. Garnish with sour cream and cilantro.
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