 |
Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
This recipe comes from EatingWell Magazine. These quesadillas have a creamy filling. They not only make a great meal, but also could be served as appetizers. Serve with your favorite salsa and a cup of black bean soup to complete your meal. Ingredients:
1 cup reduced-fat cheddar cheese, shredded |
2 ounces reduced-fat cream cheese, softened |
4 scallions, chopped |
1/2 medium red bell pepper, finely chopped |
1/3 cup fresh cilantro, chopped |
2 tablespoons pickled jalapeno peppers, chopped (optional) |
1 teaspoon orange zest, freshly grated |
1 tablespoon orange juice |
8 ounces crabmeat, pasteurized, drained if necessary |
32 inches whole wheat tortillas |
2 teaspoons canola oil, divided |
Directions:
1. Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl.
2. Gently stir in crab.
3. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla.
4. Fold tortillas in half, pressing gently to flatten.
5. Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
6. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total.
7. Transfer to a cutting board and tent with foil to keep warm.
8. Repeat with the remaining 1 teaspoon oil and quesadillas.
9. Cut each quesadilla into 4 wedges.
10. Serves 4.
|
|