INGREDIENTS:
1. 1 cup shredded reduced-fat Cheddar cheese
2. 2 ounces reduced-fat cream cheese, softened
3. 4 scallions, chopped
4. 1/2 medium red bell pepper, finely chopped
5. 1/3 cup chopped fresh cilantro
6. 2 tablespoons chopped pickled jalapenos (optional)
7. 1 teaspoon freshly grated orange zest
8. 1 tablespoon orange juice
9. 8 ounces pasteurized crabmeat, drained if necessary
10. 4 (8 inch) whole-wheat tortillas
11. 2 teaspoons canola oil, divided
COOKING DIRECTION:
1. Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. Gently stir in crab. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into 4 wedges.
Yield: 4 servings
Source: food.yahoo.com
These quesadillas have an irresistibly creamy filling. They also make great appetizers. Make it a meal: Serve with your favorite salsa on top and a cup of black bean soup topped with chopped avocado.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into 4 wedges.
Yield: 4 servings
Source: food.yahoo.com
These quesadillas have an irresistibly creamy filling. They also make great appetizers. Make it a meal: Serve with your favorite salsa on top and a cup of black bean soup topped with chopped avocado.
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