California Roll Quesadilla

All the flavor of the sushi roll in a much simpler quesadilla. This refreshing recipe is great for brunch, an appetizer, or a light dinner. Serve with a drizzle of spicy mayonnaise for some kick!

• Ready In: 10 mins
• Serves: 4-10

Ingredients

• 8  flour tortillas
• 1 (10 ounce) package  imitation crabmeat, shredded
• 1 (8 ounce) package low-fat cream cheese, softened
• 1⁄2 English cucumber, sliced very thin
• 1  avocado, sliced very thin
• 1⁄2 cup low-fat mayonnaise
• 1  teaspoon  sesame oil
• 2  teaspoons soy sauce
• 1  tablespoon  srirachi chili sauce

Directions

1. Combine the last four ingredients in a small bowl and mix well; set aside.
2. On each tortilla, spread as much cream cheese as you like. Leave about half an inch around the edge to prevent a mess in the pan.
3. On four tortillas, layer shredded crabmeat, cucumber, and avocado.
4. Top with the four remaining tortillas.
5. On an ungreased griddle or skillet, toast the quesadillas for about 90 seconds per side. You just want to melt the cream cheese, not heat the avocado and cucumber.
6. Cut the quesadillas into wedges, drizzle with spicy mayo, and serve.
7. Serves 4 as a meal, 8-10 as an appetizer.