One of the best things about having a former chef for a neighbor is this scenario; Mark, Abby and I are sitting down to eat when there's a knock at the door. It's our neighbor, holding a foil-covered dinner plate. "I made too many of these, would you like them?" They smell so damn good, I don't even ask what it is before I say yes (and nearly start to devour it!). Turns out, under the foil was a pile of this heavenly dinner. It's now a beach classic and an often-requested dinner. Thanks, Bryan!
Crab Quesadillas
- 1 cup shredded reduced-fat Cheddar cheese
- 2 ounces reduced-fat cream cheese, softened
- 4 scallions, chopped
- 1/2 medium red bell pepper, finely chopped
- 1/3 cup chopped fresh cilantro
- 2 tablespoons chopped pickled jalapenos, (optional)
- 1 teaspoon freshly grated orange zest
- 1 tablespoon orange juice
- 8 ounces pasteurized crabmeat, drained if necessary
- 4 8-inch whole-wheat tortillas
- 2 teaspoons canola oil, divided
Preparation
- Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. Gently stir in crab. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into 4 wedges.
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