Two Christmas Eve's ago we were looking for something new to add to the buffet table and we found this recipe for crab quesadillas. It may seem like an odd option for Christmas Eve, but we do a bunch of different foods to pick on + lots of drinks + the best red velvet cake ever created from a local bakery, and it works for us. Anyways, this recipe immediately became a "keeper" which is what we say if we like a new recipe and we want it in the dinner rotation.

I have changed the ingredients a little bit, so here is what I use:

1 cup shredded mexican cheese
2 ounces reduced-fat cream cheese, softened
1/4 cup chopped red onion
3/4 medium red bell pepper, chopped
1/2 cup frozen corn kernels, thawed
1/3 cup chopped fresh cilantro
2 tablespoons chopped pickled jalapenos
1 tablespoon orange juice
8 ounces pasteurized jumbo lump crabmeat
4 8-inch whole-wheat tortillas
2 teaspoons canola oil, divided
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I usually use a whole wheat tortilla, but they didn't have them at the grocery store today, so I got the next best one I could find.  So, basically, it's super simple.  Get to chopping everything up and then mix all the ingredients (up to the tortillas) together in a bowl.
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I love how colorful it is!  Next, split up the mixture into 4 and spread a fourth of it on half of each tortilla.  Heat up a little of the canola oil in a skillet (we used our panini maker because it comes with flat surface attachment and we can cook 2 quesadillas at a time).  Fold the tortilla in half and cook on both sides until golden.  When they are finished, cut into little triangles.
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I served with a little mashed avocado, blackbean and corn salsa, and light sour cream.  We also tried a new beer tonight: A Little Sumpin' Sumpin' Ale.  Chosen solely for the name of course!  It was yummy too!



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