California Roll Quesadilla
- Ready In:
- 10mins
- Ingredients:
- 9
- 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
- Combine the last four ingredients in a small bowl and mix well; set aside.
- 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.
- On four tortillas, layer shredded crabmeat, cucumber, and avocado.
- Top with the four remaining tortillas.
- 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.
- Cut the quesadillas into wedges, drizzle with spicy mayo, and serve.
- Serves 4 as a meal, 8-10 as an appetizer.
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