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Nutrition info - Recipes

Ocean Quesadillas

Come with me to the sea.... with these gourmet quesadillas. With a creamy crabmeat filling, this Mexican fixture works as an appetizer or a meal, especially when you add rice and beans with it.


Ocean Quesadillas

Ingredients

For 4 people

  • 1 cup(s) shredded reduced-fat Cheddar cheese
  • 4 tablespoon(s) reduced-fat cream cheese, softened
  • 4 scallions, chopped
  • 1/2 medium red bell pepper, finely chopped
  • 1/3 cup(s) chopped fresh cilantro
  • 1 ounce(s) chopped pickled jalapenos
  • 1/3 tablespoon(s) freshly grated orange zest
  • 1/2 floz orange juice
  • 8 ounce(s) pasteurized crabmeat, drained if necessary
  • 4 8-inch whole-wheat tortillas
  • 2 teaspoon(s) canola oil, divided

Directions

Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. Gently stir in crab. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten. Heat 1 tsp. oil in a large nonstick skillet over medium heat; place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 tsp. oil and quesadillas. Cut each quesadilla into 4 wedges.
Ready in 30 minutes

Nutrition facts

  • Kcal: 318.5 kcal
  • Fibers (g): 1.34g
  • Sodium (mg): 776.35mg
  • Carbs: 24.83g
  • Fat: 12.63g
  • Saturated fat (g): 4.94g
  • Proteins: 22.9g