Crab Asparagus Quesadillas |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This decadent combination features fresh asparagus and crabmeat with Mexican flare. âThese make eye-fetching appetizers and can even be served as the main course,â relates Curtis Gunnarson of Sycamore, Illinois. Ingredients:
4 flour tortillas (8 inches) |
2 cups (8 ounces) shredded reduced-fat mexican cheese blend |
1 cup chopped fresh asparagus, cooked |
1/2 cup chopped imitation crabmeat |
2 tablespoons plus 3/4 cup picante sauce, divided |
2 teaspoons canola oil |
6 tablespoons fat-free sour cream |
12 large ripe olives, sliced |
Directions:
1. On two tortillas, layer each with 1/2 cup cheese, 1/2 cup asparagus, 1/4 cup crab, 1 tablespoon picante sauce and remaining cheese. Top with remaining tortillas; press down lightly.
2. In a small skillet coated with cooking spray, cook one quesadilla at a time in oil for 2 minutes on each side or until cheese is melted. Cut each into six wedges. Serve with sour cream, olives and remaining picante sauce. Yield: 6 servings.
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