Corn and Crab Quesadillas

Corn and Crab Quesadillas

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

Prep Time

05

Minutes

Total Time

15

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Need a quick appetizer? Cut the cooked quesadillas into bite-size wedges and serve with toothpicks.

Nutrition Information:

1 Serving (1 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*:
    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.