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Prep 5min
Total15min
Servings6
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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
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Steps
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.
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Need a quick appetizer? Cut the cooked quesadillas into bite-size wedges and serve with toothpicks.
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