Corn and Crab Quesadilla

340 Calories per Quesadilla

This was one of those that I don't know if I'd make again. The first half of the quesadilla was soo good, and then it got really rich. It has alot of cream cheese in it and I think that was part of why it was so rich. It was almost like eating a bunch of crab rangoons. I think if I ever made it again, I would cut back on the cream cheese and maybe put some other spices in it to cut the richness. 

prep time:5 min

start to finish:25 min

makes:6 servings

1	package (8 oz) reduced-fat (Neufchatel) 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 black 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 or regular flour tortillas (8 to 10 inch)
	Sour cream and additional chopped fresh cilantro, if desired

1.	In medium bowl, mix cream cheese, corn, 1/2 cup cilantro, the onions, pimientos, black pepper and red pepper. Fold in crabmeat. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly.
2.	In 12-inch non-stick skillet, cook 3 quesadillas over medium-high heat about 5 minutes, turning once, until light brown. Remove from skillet; place in warm oven or cover with foil to keep warm. Repeat with remaining quesadillas. Garnish with sour cream and additional cilantro.

Nutritional Information

1 Serving: Calories 330 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 95mg;Sodium 680mg; Total Carbohydrate 37g (Dietary Fiber 2g, Sugars 5g); Protein 23g Percent Daily Value*: Vitamin A20%; Vitamin C 20%; Calcium 25%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 2 Lean Meat; 1 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Source: www.eatbetteramerica.com