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.

RECIPE OVERVIEW
Serves 4 Prep Time 30 min. Total Time 30 min.

Nutrition Profile: Diabetes Appropriate Healthy Weight Heart Healthy High Calcium Low Calorie Low Cholesterol Low Sat Fat

INGREDIENTS

1 cup shredded reduced-fat Cheddar cheese

2 ounces reduced-fat cream cheese, softened

4 scallions, chopped

1/2 medium red bell pepper, finely chopped

1/3 cup chopped fresh cilantro

2 tablespoon chopped pickled jalapenos, (optional)

1 teaspoon freshly grated orange zest

1 tablespoon orange juice

8 ounces pasteurized crabmeat, drained if necessary

4 8-inch whole-wheat tortillas

2 teaspoons canola oil, divided

COOKING DIRECTIONS

Step 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.

Step 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.

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Crab Quesadillas

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