Spanner Crab And Corn Quesadilla Recipe

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Spanner Crab And Corn Quesadilla
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Ingredients:

Directions:

  1. Preheat oven to 220C.
  2. For the tomato sauce, heat oil in a saucepan over medium heat. Add garlic and sauté until golden. Add the tomatoes and cook for 2-3 minutes, breaking tomatoes up with a spoon. Add the basil and season to taste. Pulse the mixture in a food processor until coarsely pureed. Set aside.
  3. Combine the chilli, garlic, crab, corn and baby coriander in a bowl. Season to taste. Place the tortillas on a clean work surface and spread lightly with some tomato sauce. Top one of the tortillas with the crab mixture, cheese, then remaining tortilla.
  4. Heat a large, non-stick, oven-proof frying pan over medium heat. Carefully slide the quesadilla into the hot pan and fry for 2 minutes each side. Transfer the pan to the oven for 4-5 minutes.
  5. For the salad, combine the cherry tomatoes, red onion and baby coriander in a bowl. Drizzle with olive oil, squeeze over lemon juice, and season well with salt and pepper. Toss to combine.
  6. Slice the quesadilla into 8 wedges and serve with the salad.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 200.81 Kcal (841 kJ)
Calories from fat 137.11 Kcal
% Daily Value*
Total Fat 15.23g 23%
Cholesterol 15.82mg 5%
Sodium 135.38mg 6%
Potassium 303.62mg 6%
Total Carbs 10.91g 4%
Sugars 3.32g 13%
Dietary Fiber 1.64g 7%
Protein 5.89g 12%
Vitamin C 22.6mg 38%
Iron 0.7mg 4%
Calcium 186.4mg 19%

* 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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Recipe Tags

Weightwatchers Points

  • 5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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