CORN AND CRAB QUESADILLAS

Corn and Crab Quesadillas image

Provided by Cucina Casalingo

Categories Crab

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Previous Next

1 (8 ounce) package cream cheese, softened
1 (11 ounce) can whole kernel corn, drained
1/2 cup fresh cilantro or 1/2 cup fresh parsley, chopped
1/3 cup green onion, sliced (5 medium)
1 (2 ounce) jar diced pimentos, drained
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
1 lb fresh lump crabmeat (2 cups) or 1 lb imitation crabmeat (2 cups)
6 (8 -10 inch) sun-dried tomato tortillas or 6 (8 -10 inch) cilantro- spinach tortillas
1 tablespoon butter or 1 tablespoon margarine, melted
sour cream
chopped fresh cilantro, if desired

Steps:

In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat.
Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly.
Brush both sides of each tortilla with butter.
In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown.
Garnish with sour cream and cilantro.

Nutrition Facts : Calories 395.1, Fat 24.8, SaturatedFat 14.7, Cholesterol 158.4, Sodium 786.9, Carbohydrate 18.3, Fiber 2.3, Sugar 2.7, Protein 27.3