Crab Quesadillas

recipe
These finish in the oven under the broiler. If you prefer, brown them in a nonstick skillet coated with cooking spray. Serve sour cream and salsa on the side.

Yield:

4 servings (serving size: 1 quesadilla)

Recipe from

Cooking Light

Nutritional Information

Calories 275
Caloriesfromfat 28 %
Fat 8.6 g
Satfat 3.7 g
Monofat 3.2 g
Polyfat 0.9 g
Protein 18.5 g
Carbohydrate 30 g
Fiber 2 g
Cholesterol 58 mg
Iron 2.2 mg
Sodium 484 mg
Calcium 187 mg

Ingredients

1/4 cup chopped green onions
1 tablespoon minced fresh cilantro
2 tablespoons fat-free sour cream
3/4 teaspoon bottled minced garlic
1 jalapeño pepper, seeded and finely chopped
1/2 pound lump crabmeat, shell pieces removed
1/2 cup (2 ounces) shredded Monterey Jack cheese
4 (8-inch) fat-free flour tortillas

Preparation

Preheat broiler.

Combine first 6 ingredients, stirring well. Sprinkle 2 tablespoons cheese over each tortilla. Divide crab mixture evenly among tortillas. Fold in half, pressing gently to seal.

Place the filled tortillas on a baking sheet. Broil for 1 minute or until the tortilla is lightly browned.

Elaine Magee, M.P.H., R.D.,

Cooking Light

April 2004