FROM BETTYCROCKER. COM
Corn and Crab Quesadillas
Creamy seafood and corn put a new spin on quesadillas that are ready
in minutes.
Prep Time:5 min
Start to Finish:15 min
Makes:6 servings
1 package (8 oz) cream cheese, softened
1 can (11 oz) whole kernel corn, drained
1/2 cup chopped fresh cilantro or parsley
1/3 cup sliced green onions (5 medium)
1 jar (2 oz) diced pimientos, drained
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
1 lb chopped cooked crabmeat or imitation crabmeat (2 cups)
6 sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to
10 inch)
1 tablespoon butter or margarine, melted
Sour cream and chopped fresh cilantro, if desired
1. In medium bowl, mix cream cheese, corn, cilantro, onions,
pimientos, pepper and red pepper. Fold in crabmeat. Spread 2/3 cup of
the crabmeat mixture over each tortilla; fold tortilla in half,
pressing lightly. Brush both sides of each tortilla with butter.
2. In 12-inch skillet, cook 3 tortillas at a time over medium-high
heat about 5 minutes, turning once, until light brown. Garnish with
sour cream and cilantro.
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