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Ingredients
| ground cumin: 0.5 oz |
| crab meat: 8 oz |
| sweet yellow corn: 1/2 cup |
| red sweet peppers (chopped): 1/2 cup |
| dried cilantro (coriander): 1/2 cup |
| shallot onions (chopped): 1/3 cup |
| fat free sour cream: 0.25 oz |
| Tabasco sauce: 1 tsp |
| corn tortillas: 10 tortillas |
| monterey jack cheese: 5 oz |
Crabmeat and corn Quesadillas
Credit: www.ifood.tv
User rating:
-
Prep Time
2 min -
Cook Time
2 min -
Servings
20 serving(s)
Tags
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 or 2 minutes on each side or until lightly browned and cheese melts.
Cut each quesadilla into 4 wedges, and serve immediately.