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Corn and Crab Quesadillas

corn and crab quesadillas Appetizer Mexican
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

Directions

Hide Images
  • 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.

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.

Nutrition Information

Nutrition Facts

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.
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