Crabmeat Quesadillas

Serves: 5
Total Calories: 259


1 cup fresh crabmeat
1/2 cup sour cream
1 teaspoon lemon juice
3 green onions, chopped
1 (4-ounce) can chopped green chili
1 tablespoon finely chopped cilantro
1 teaspoon chili powder
1/4 teaspoon red bell pepper
1 jalapeño pepper, chopped (optional)
12 tortillas
1 cup grated Cheddar cheese
1 cup grated Monterey Jack cheese
1 egg white
1 tablespoon vegetable oil


In a bowl, combine the crabmeat, sour cream, lemon juice, green onions, green chiles, cilantro, chili powder, red pepper, and jalapeño, if desired. Place 2 tablespoons of the mixture on a tortilla (small ones work better, easier to turn), spreading to 3/4 inch of the edge. Top with a tablespoon of each of the cheeses. Brush the rim of the tortilla with egg white. Place a second tortilla on top and press to seal. Repeat. Heat vegetable oil in large skillet. Brown the tortillas on both sides to heat and melt the cheese. Cut into wedges. Serve with salsa, sour cream, and/or guacamole.

Nutritional Facts:

Serves: 5
Total Calories: 259
Calories from Fat: 189

This Crabmeat Quesadillas recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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