CRAB ASPARAGUS QUESADILLAS

Crab Asparagus Quesadillas image

This decadent combination features fresh asparagus and crabmeat with Mexican flare. "These make eye-fetching appetizers and can even be served as the main course," relates Curtis Gunnarson of Sycamore, Illinois.

Provided by Taste of Home

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

4 flour tortillas (8 inches)
2 cups shredded reduced-fat Mexican cheese blend
1 cup chopped fresh asparagus, cooked
1/2 cup chopped imitation crabmeat
2 tablespoons plus 3/4 cup picante sauce, divided
2 teaspoons canola oil
6 tablespoons fat-free sour cream
12 large ripe olives, sliced

Steps:

On two tortillas, layer each with 1/2 cup cheese, 1/2 cup asparagus, 1/4 cup crab, 1 tablespoon picante sauce and remaining cheese. Top with remaining tortillas; press down lightly. , In a small skillet coated with cooking spray, cook one quesadilla at a time in oil for 2 minutes on each side or until cheese is melted. Cut each into six wedges. Serve with sour cream, olives and remaining picante sauce.

Nutrition Facts : Calories 280 calories, Fat 13g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 778mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges