Canned crabmeat and corn are mixed with shredded Monterey Jack cheese, chopped cilantro and mayo to make these yummy quesadillas.
What You Need
Original recipe yields 4 servings
1 can (6 oz.) crabmeat, drained, flaked
1 can (11 oz.) corn with red and green bell peppers, drained
1/2 cup KRAFT Shredded Monterey Jack Cheese
1/4 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. chopped fresh cilantro
1/8 tsp. ground red pepper (cayenne)
4 flour tortilla s (6 inch)
1 lime, cut into wedges
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Let's Make It
Combine all ingredients except tortillas and lime wedges; spoon onto tortillas. Fold in half.
Heat large heavy nonstick skillet on medium-high heat. Add quesadillas, 2 at a time; cook 2 to 3 min. on each side or until lightly browned on both sides.
Serve with lime wedges.
Save 60 calories and 8g of fat per serving by preparing with KRAFT Light Mayo Reduced Fat Mayonnaise and KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses.
Top with BREAKSTONE'S or KNUDSEN Sour Cream and additional chopped cilantro just before serving.
Keep canned crabmeat on hand during the holidays to help make mealtime a little more special.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.