| 1 | package (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 | teaspoon pepper |
| 1/4 | teaspoon 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 | tablespoon butter or margarine, melted |
| Sour cream and chopped fresh cilantro, if desired |
Serve with...
Sherbet and Melon
Total Time:
15 min
| 1. | 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. |
| 2. | 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. |
|
| Need a quick appetizer? Cut the cooked quesadillas into bite-size wedges and serve with toothpicks. |
Nutrition Information:
420 ( 180); 20g ( 10g, 1g); 120mg; 660mg; 36g ( 3g, 3g); 24g 30%; 20%; 20%; 20% 2 ; 0 ; 1 ; 2 2 1/2