Corn and Crab Quesadillas

Creamy seafood and corn put a new spin on quesadillas that are ready in minutes.

  • Prep Time 5 min
  • Total Time 15 min
  • Servings 6

Ingredients

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
  • 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.

Expert Tips

Need a quick appetizer? Cut the cooked quesadillas into bite-size wedges and serve with toothpicks.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
10g,
10%
Trans Fat
1g
1%
),
Cholesterol
120mg
120%;
Sodium
660mg
660%;
Total Carbohydrate
36g
36%
(Dietary Fiber
3g
3%
  Sugars
3g
3%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
20%;
Calcium
20%;
Iron
20%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.