Crabmeat and Corn Quesadillas Recipe

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Ingredients:

Serving

8 oz fresh lump crabmeat, drained
1/2 cup fresh or frozen corn kernels, thawed
1/2 cup diced sweet red pepper
1/2 cup minced fresh cilantro
1/3 cup chopped green onions
1/4 cup plus 1 tbsp nonfat sour cream alternative
1 tsp hot sauce
1/2 tsp ground cumin
10 (8-inch) flour tortillas
1 1/4 cups (5 oz) shredded reduced-fat monterey jack cheese
vegetable cooking spray

Directions:

Combine first 8 ingredients in a medium bowl; stir well. Spoon crabmeat mixture evenly over 5 tortillas; spread to within 1/2 inch of edge. Sprinkle evenly with cheese, and top with remaining tortillas.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add quesadillas, one at a time, and cook 1 to 2 minutes on each side or until lightly browned and cheese melts. Cut each quesadilla into 4 wedges, and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	79.13 Kcal (331 kJ)
Calories from fat	18.95 Kcal
		% Daily Value*
Total Fat	2.11g	3%
Cholesterol	1.58mg	1%
Sodium	93.24mg	4%
Potassium	45.21mg	1%
Total Carbs	10.38g	3%
Sugars	0.34g	1%
Dietary Fiber	0.73g	3%
Protein	4.34g	9%
Vitamin C	5.2mg	9%
Iron	0.5mg	3%
Calcium	21.9mg	2%

Amount Per 100 g
Calories	205.03 Kcal (858 kJ)
Calories from fat	49.09 Kcal
		% Daily Value*
Total Fat	5.45g	3%
Cholesterol	4.09mg	1%
Sodium	241.58mg	4%
Potassium	117.13mg	1%
Total Carbs	26.9g	3%
Sugars	0.88g	1%
Dietary Fiber	1.88g	3%
Protein	11.25g	9%
Vitamin C	13.5mg	9%
Iron	1.4mg	3%
Calcium	56.6mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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