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Corn and Crab Quesadillas

  • Prep 10 min
  • Total 15 min
  • Ingredients 10
  • Servings 18

Ingredients

1
package (8 ounces) cream cheese, softened
1
can (11 ounces) whole kernel corn, drained
1/2
cup chopped fresh cilantro or parsley
5
medium green onions, chopped ( 1/3 cup)
1
jar (2 ounces) diced pimientos, drained
1/2
teaspoon black pepper
1/4
teaspoon ground red pepper (cayenne)
1
pound chopped cooked crabmeat or imitation crabmeat (2 cups)
6
sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to 10 inches in diameter)
1
tablespoon butter or margarine, melted
2009 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
Calories from Fat
65
% Daily Value
Total Fat
7g
Saturated Fat
4g
Cholesterol
40mg
Sodium
220mg
Total Carbohydrate
12g
Dietary Fiber
1g
Protein
8g
% Daily Value*:
Iron
6%
6%
Exchanges:
1 Starch; 1 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Roasted red bell peppers available in jars, drained and chopped, or chopped fresh red bell pepper can be used instead of the pimientos.

Garnish with sour cream and fresh cilantro leaves.

Directions

  • 1 Mix cream cheese, corn, cilantro, onions, pimientos, black pepper and red pepper in medium bowl. Fold in crabmeat. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly. Brush butter over both sides of each tortilla.
  • 2 Cook 3 tortillas at a time in 12-inch skillet over medium-high heat about 5 minutes, turning once, until light brown. Cut each quesadilla into 3 wedges.

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