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Corn and Crab Quesadillas

corn and crab quesadillas Entree Mexican
Corn and Crab Quesadillas
  • Prep 5 min
  • Total 15 min
  • Servings 6

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

Updated June 16, 2010

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

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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
10g
51%
Trans Fat
1g
Cholesterol
120mg
41%
Sodium
660mg
27%
Potassium
530mg
15%
Total Carbohydrate
36g
12%
Dietary Fiber
3g
11%
Sugars
3g
Protein
24g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
20%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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