Corn and Crab Quesadillas

Name: Corn and Crab Quesadillas
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 Tbsp butter or margarine, melted; 227 grams package cream cheese, softened; 6 10-inchs sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to 10 inch); 118 milliliters chopped fresh cilantro or parsley; 79 milliliters sliced green onions (5 medium); 0 teaspoons ground red pepper (cayenne); 473 milliliters lb chopped cooked crabmeat or imitation crabmeat; 1 teaspoons pepper; 57 grams jar diced pimientos, drained; 312 grams can whole kernel corn, drained

Corn and Crab Quesadillas might be just the hor d'oeuvre you are searching for. This recipe makes 6 servings with 462 calories, 13g of protein, and 20g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up imitation crabmeat, cilantro, pimientos, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat.

Ingredients you will need

Cream Cheese

Red Pepper

Pimiento

Cilantro

Crabmeat

Onion

Pepper

Corn

Equipment you will use

Bowl

Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly.

Ingredients you will need

Crabmeat

Tortilla

Spread

Brush both sides of each tortilla with butter.

Ingredients you will need

Tortilla

Butter

In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown.

Ingredients you will need

Tortilla

Equipment you will use

Frying Pan

Garnish with sour cream and cilantro.

Ingredients you will need

Sour Cream

Cilantro

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1Tbsp

butter or margarine, melted 227grams

package cream cheese, softened 610-inchs

sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to 10 inch)118milliliters

chopped fresh cilantro or parsley 79milliliters

sliced green onions (5 medium)0teaspoons

ground red pepper (cayenne)473milliliters

lb chopped cooked crabmeat or imitation crabmeat 1teaspoons

pepper 57grams

jar diced pimientos, drained 312grams

can whole kernel corn, drained

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.