If cilantro isn't your favorite, make sure you reduce the amount or get rid of it all together. Totally overpowered the dish. Also, 1 minute under the broiler is enough to warm the tortilla and get the cheese a little melty, but you need to leave it in for longer if you want to crab mixture to warm up. Otherwise you get a cold filling (which some people might enjoy, but I do not).
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)
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Amount per serving
- Calories: 275
- Calories from fat: 28%
- Fat: 8.6g
- Saturated fat: 3.7g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 0.9g
- Protein: 18.5g
- Carbohydrate: 30g
- Fiber: 2g
- Cholesterol: 58mg
- Iron: 2.2mg
- Sodium: 484mg
- Calcium: 187mg
- 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
- 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.
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