Meals Matter

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Contributed By: marissam06
Eating Well

These quesadillas have an irresistibly creamy filling. They also make great appetizers.

Ingredients

1/2 cup Shredded reduced-fat Cheddar cheese

1 ounce Reduced-fat cream cheese, softened

2 Scallions, chopped

1/4 Medium red bell pepper, finely chopped

1/6 cup Chopped fresh cilantro

1 tablespoon Chopped pickled jalapenos,

1/2 teaspoon Freshly grated orange zest

1/2 tablespoon Orange juice

4 ounces Pasteurized crabmeat, drained if necessary

2 10-inch Mission Low Carb Tortillas

2 teaspoons Canola oil, divided

Preparation

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.

Cook's Notes

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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