Monday, June 28, 2010

Crab Quesadillas

Crab Quesadillas
Source: Cooking Light, APRIL 2004

These finish in the oven under the broiler. If you prefer, brown them in a nonstick skillet coated with cooking spray. Serve sour cream and salsa on the side.

1/4 cup chopped green onions
1 tablespoon minced fresh cilantro
2 tablespoons fat-free sour cream
3/4 teaspoon bottled minced garlic
1 jalapeƱo pepper, seeded and finely chopped
1/2 pound lump crabmeat, shell pieces removed
1/2 cup (2 ounces) shredded Monterey Jack cheese
4 (8-inch) fat-free flour tortillas

Preheat broiler.
Combine first 6 ingredients, stirring well. Sprinkle 2 tablespoons cheese over each tortilla. Divide crab mixture evenly among tortillas. Fold in half, pressing gently to seal.

Place the filled tortillas on a baking sheet. Broil for 1 minute or until the tortilla is lightly browned.

Yield: 4 servings (serving size: 1 quesadilla)

Nutritional Information:
Calories 275; Fat 8.6g; Protein 18.5g; Carbohydrate 30g; Fiber 2g
Points+ 7

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