Crabmeat and Corn Quesadillas

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 20

Ingredients:

8 ounces fresh lump crabmeat, drained

1/2 cup fresh or frozen corn kernels, thawed

1/2 cup diced sweet red pepper

1/2 cup minced fresh cilantro

1/3 cup chopped green onions

1/4 cup plus 1 tablespoon nonfat sour cream alternative

1 teaspoon hot sauce

1/2 teaspoon ground cumin

10 (8-inch) flour tortillas

1 1/4 cups (5 ounces) shredded reduced-fat monterey jack cheese

vegetable cooking spray

Directions:

1. Combine first 8 ingredients in a medium bowl; stir well. Spoon crabmeat mixture evenly over 5 tortillas; spread to within 1/2 inch of edge. Sprinkle evenly with cheese, and top with remaining tortillas.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add quesadillas, one at a time, and cook 1 to 2 minutes on each side or until lightly browned and cheese melts. Cut each quesadilla into 4 wedges, and serve immediately.

By RecipeOfHealth.com