Crabmeat and Corn Quesadillas

Name: Crabmeat and Corn Quesadillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Mexican
Ingredients: 10 8-inchs (8-inch) flour tortillas; 118 milliliters minced fresh cilantro; 118 milliliters fresh or frozen corn kernels, thawed; 79 milliliters chopped green onions; 1 teaspoons ground cumin; 1 teaspoon hot sauce; 227 grams fresh lump crabmeat, drained; 142 grams 1/4 cups shredded reduced-fat Monterey Jack cheese; 59 milliliters nonfat sour cream alternative; 118 milliliters diced sweet red pepper

Crabmeat and Corn Quesadillas might be just the hor d'oeuvre you are searching for. This recipe serves 20. Watching your figure? This pescatarian recipe has 120 calories, 6g of protein, and 4g of fat per serving. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up monterey jack cheese, cilantro, nonfat cream alternative, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Tortilla

Crabmeat

Spread

Equipment you will use

Bowl

Sprinkle evenly with cheese, and top with remaining tortillas.

Ingredients you will need

Tortilla

Cheese

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add quesadillas, one at a time, and cook 1 to 2 minutes on each side or until lightly browned and cheese melts.

Ingredients you will need

Cheese

Cut each quesadilla into 4 wedges, and serve immediately.

Equipment

Bowl

Frying Pan

Ingredients

Servings:

108-inchs

(8-inch) flour tortillas 118milliliters

minced fresh cilantro 118milliliters

fresh or frozen corn kernels, thawed 79milliliters

chopped green onions 1teaspoons

ground cumin 1teaspoon

hot sauce 227grams

fresh lump crabmeat, drained 142grams

1/4 cups shredded reduced-fat Monterey Jack cheese 59milliliters

nonfat sour cream alternative 118milliliters

diced sweet red pepper

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Chateau Ste. Michelle Indian Wells Chardonnay Wine. It has 5 out of 5 stars and a bottle costs about 18 dollars.