Description
Delicious and easy-to-make crab quesadillas filled with cheese and fresh vegetables.
Ingredients
- 8 ounces fresh or canned crab meat, drained and flaked
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/4 cup diced red bell pepper
- 1/4 cup diced green onion
- 1/4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 8 flour tortillas (8-inch size)
- 2 tablespoons olive oil
- Sour cream and salsa for serving
Instructions
- In a mixing bowl, combine the crab meat, Monterey Jack cheese, cheddar cheese, red bell pepper, green onion, mayonnaise, Worcestershire sauce, garlic powder, and chili powder. Mix well until all ingredients are evenly combined.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Place one tortilla in the skillet and spread about 1/2 cup of the crab mixture evenly over half of the tortilla.
- Fold the tortilla in half to cover the filling and cook for about 3-4 minutes, or until the bottom is golden brown.
- Carefully flip the quesadilla and cook for an additional 3-4 minutes on the other side until golden and the cheese is melted.
- Remove the quesadilla from the skillet and repeat the process with the remaining tortillas and filling, adding more olive oil as needed.
- Cut each quesadilla into wedges and serve warm with sour cream and salsa on the side.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the crab mixture.
- Substitute crab with cooked shrimp or chicken for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg