Corn and Crab Quesadillas
"Creamy seafood and corn put a new spin on quesadillas that are ready in minutes."
- Ready In:
- 20mins
- Ingredients:
- 12
- 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 (8 -10 inch) cilantro- spinach tortillas
- 1 tablespoon butter or 1 tablespoon margarine, melted
- sour cream
- chopped fresh cilantro, if desired
directions
- In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat.
- Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly.
- Brush both sides of each tortilla with butter.
- In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown.
- Garnish with sour cream and cilantro.
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Reviews
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My family loves this. One of our favorite easy summer dishes. Serve with a huge salad.
RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
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<img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg">
Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
