Crab Quesadillas

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

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Nutritional Information

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

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

  1. Preheat broiler.
  2. 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.
  3. Place the filled tortillas on a baking sheet. Broil for 1 minute or until the tortilla is lightly browned.
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