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
How to Make It
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.
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.