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Corn and Crab Quesadillas*

Prep Time: 5 min
Start to Finish: 15 min

1 pkg (8 oz) cream cheese, softened
1 can (11 oz) whole kernel corn, drained
1/2 cup chopped fresh cilantro or parsley
1/3 cup sliced green onions (5 medium)
1 jar (2 oz) diced pimientos, drained
1/2 tsp pepper
1/4 tsp ground red pepper (cayenne)
1 lb chopped cooked crabmeat or imitation crabmeat (2 cups)
6 sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to 10 inch)
1 Tbsp butter or margarine, melted
Sour cream and chopped fresh cilantro, if desired

In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly. Brush both sides of each tortilla with butter.

In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown. Garnish with sour cream and cilantro.

Makes 6 servings. Per Serving: Calories 420 (Calories from Fat 180); Total Fat 20g (Saturated Fat 10g, Trans Fat 1g); Cholesterol 120mg; Sodium 660mg; Total Carbohydrate 36g (Dietary Fiber 3g, Sugars 3g); Protein 24g Percent Daily Value*: Vitamin A 30%; Vitamin C 20%; Calcium 20%; Iron 20%

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