This recipe comes from EatingWell Magazine. These quesadillas have a creamy filling. They not only make a great meal, but also could be served as appetizers. Serve with your favorite salsa and a cup of black bean soup to complete your meal.
This recipe comes from EatingWell Magazine. These quesadillas have a creamy filling. They not only make a great meal, but also could be served as appetizers. Serve with your favorite salsa and a cup of black bean soup to complete your meal.
Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapeños (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.
