Pickled jalapeños are easily replaced by fresh or canned if you have trouble finding what the recipe calls for. These creamy crab-filled appetizers are delicious and decadent all at the same time, and a great way to scratch an itch for cheesy goodness without sacrificing good nutrition.
Ingredients
- 1 cup shredded reduced-fat cheddar cheese
- 2 oz. reduced-fat cream cheese, softened
4 scallions, chopped
½ bell pepper, chopped
â…“ cup chopped fresh cilantro
- 2 Tbsp. chopped pickled jalapeños
- 1 tsp. orange zest
- 1 Tbsp. orange juice
- 8 oz. crabmeat, drained
4 (8") whole-wheat tortillas
- 2 tsp. canola oil, divided
Instructions
- Combine cheddar, cream cheese, scallions, bell pepper, cilantro, jalapeños, orange zest, and juice. Gently stir in crab.
- Divide filling between tortillas and fold in half.
- Heat 1 teaspoon oil in a large skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides (2-3 minutes per side). Repeat with the remaining 1 teaspoon oil and quesadillas.
- Cut each quesadilla into wedges and serve hot.
No additional notes for this recipe.
Score Breakdown
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