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Crabmeat and Corn Quesadillas

Yield 20 wedges.

Ingredients

  • 8 ounces fresh lump crabmeat, drained
  • 1/2 cup fresh or frozen corn kernels, thawed
  • 1/2 cup diced sweet red pepper
  • 1/2 cup minced fresh cilantro
  • 1/3 cup chopped green onions
  • 1/4 cup plus 1 tablespoon nonfat sour cream alternative
  • 1 teaspoon hot sauce
  • 1/2 teaspoon ground cumin
  • 10 (8-inch) flour tortillas
  • 1 1/4 cups (5 ounces) shredded reduced-fat Monterey Jack cheese
  • Vegetable cooking spray

Nutrition Information

  • calories 92
  • caloriesfromfat 27 %
  • fat 2.8 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 6.2 g
  • carbohydrate 10.4 g
  • fiber 0.0 g
  • cholesterol 16 mg
  • iron 0.0 mg
  • sodium 158 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 8 ingredients in a medium bowl; stir well. Spoon crabmeat mixture evenly over 5 tortillas; spread to within 1/2 inch of edge. Sprinkle evenly with cheese, and top with remaining tortillas.

  2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add quesadillas, one at a time, and cook 1 to 2 minutes on each side or until lightly browned and cheese melts. Cut each quesadilla into 4 wedges, and serve immediately.

Light and Luscious