Corn and Crab Quesadillas

Creamy seafood and corn put a new spin on quesadillas that are ready in minutes.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (11 ounce) can whole kernel corn, drained
• 1⁄2 cup fresh cilantro or 1⁄2 cup fresh parsley, chopped
• 1⁄3 cup green onion, sliced (5 medium)
• 1 (2 ounce) jar diced pimentos, drained
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon  ground red pepper (cayenne)
• 1  lb fresh lump crabmeat (2 cups) or 1  lb  imitation crabmeat (2 cups)
• 6 (8 -10 inch)  sun-dried tomato tortillas or 6 (8 -10 inch)  cilantro- spinach tortillas
• 1  tablespoon butter or 1  tablespoon margarine, melted
•  sour cream
•  chopped fresh cilantro, if desired

Directions

1. In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat.
2. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly.
3. Brush both sides of each tortilla with butter.
4. In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown.
5. Garnish with sour cream and cilantro.