Tired of the same old quesadillas? Try this awesome recipe out for crab and corn quesadillas. It's great for any Mexican-style dinner. You can even make miniature versions of these for appetizers at parties!
Put creamy seafood and corn quesadillas on the dinner table in just 15 minutes! The Betty Crocker Kitchens show you how to make this quick and delicious stovetop meal with fresh southwestern flair.
Prep Time: 5 min
Total Time: 15 min
Makes: 6 servings
1 package (8 oz) cream cheese, softened
1 can (11 oz) whole kernel corn, drained
1/2 cup chopped fresh cilantro or parsley
1/3 cup sliced green onions (5 medium)
1 jar (2 oz) diced pimientos, drained
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
1 lb chopped cooked crabmeat or imitation crabmeat (2 cups)
6 sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to 10 inch)
1 tablespoon butter or margarine, melted
Sour cream and chopped fresh cilantro, if desired
Instructions (or here:
1. 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.
2. 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.
Want to master Microsoft Excel and take your work-from-home job prospects to the next level? Jump-start your career with our Premium A-to-Z Microsoft Excel Training Bundle from the new Gadget Hacks Shop and get lifetime access to more than 40 hours of Basic to Advanced instruction on functions, formula, tools, and more.