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Corn and Crab Quesadillas
Corn and Crab Quesadillas
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Prep Time:
5 minutes
Total Time:
15 minutes
Quick and delicious creamy seafood and corn quesadillas.
Ingredients:
  • 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
Instructions:
  • Combine cream cheese, corn, cilantro, onions, pimientos, pepper, and red pepper in a bowl. Gently fold in the crabmeat. Spread 2/3 cup of the crab mixture onto each tortilla, then fold the tortillas in half and lightly press. Brush both sides of each tortilla with butter.
  • Cook 3 tortillas in a 12-inch skillet on medium-high heat for about 5 minutes, flipping once, until golden brown. Top with sour cream and cilantro for an extra touch of flavor.

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