Corn and Crab Quesadillas

 

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.