Corn & Crab Quesadillas

This was the perfect ending to our Sunday.  We had a great week despite the rainy Atlanta weather, and a warm but easy meal was great while we watched some football.

Corn & Crab Quesadillas {inspired by the Betty Crocker Cookbook: Bridal Edition}

Ingredients:

• 1 package cream cheese, softened
• 1 can whole kernel corn, drained
• 1 cup chopped fresh cilantro {the recipe called for 1/2 cup, but I actually put some into the cream cheese mixture}
• 1/3 cup sliced green onions {about 5 medium}
• 1/2 tsp pepper
• 1/4 tsp ground red pepper
• 1 lb chopped cooked imitation crabmeat
• 6 tortillas {we used whole wheat for me; flour for Nathan}
• olive oil
• sour cream
• salsa

Directions:

1. In medium bowl, mix cream cheese, corn, cilantro, onions, pepper, red pepper, and half of the cilantro.  Fold in crabmeat. 
2. Spray each tortilla with olive oil.  On one of the tortillas spread about 1 1/3 cup of the crab mixture.  Place another tortilla on top and press lightly.
3. Cook on an indoor grill at 300 degrees – about 5 minutes on each side.  {could do in a skillet on medium-high heat}
4. Cut with a pizza cutter.  Serve with sour cream, cilantro, and salsa.

Grade: A

Comments: They were delicious.  Be careful, because they fall apart easily under the weight of the crabmeat.  They are incredibly filling, and we have some of the mixture and tortillas left for Nathan to use for lunch tomorrow.

Sidenote: This week’s menu is posted!  Recipes will go up as soon as they are available.

Tagged as: betty crocker, easy meals, easy recipes, main dishes, quick dinners, recipes, seafood, seafood recipes, vegetables