Girls With The Mostest

G W T M · Posted: Sun Feb 25, 2007 5:38 pm Post subject: Crab Melt Quesadilla

INGREDIENTS:

2 oz. (4 Tbsp.) butter

2 oz. (2-3 avg.) mushrooms, button, sliced

1/4 cup yellow onion, finely chopped

1 Tbsp. garlic, fresh, minced

1 Tbsp. cilantro, fresh, chopped

1/8 tsp. cumin, ground

1/4 tsp. salt

1 cup (4 oz.) Pepper Jack cheese, shredded

2 cups (8 oz.) Mozzarella cheese, part skim, shredded

1 lb. Phillips Crab Meat

8 tortillas, 6” (preferably whole wheat)

3-4 scallions (green onion), thinly sliced

pan spray, as needed

Chili-Lime Sour Cream:

1/2 cup sour cream

1 Tbsp. lime juice, fresh

1 tsp. chipotle pepper, canned, chopped*

1 tsp. cilantro, fresh, chopped

1/2 tsp. honey
PREPARATION:

1. Prepare Chili-Lime Sour Cream by blending sour cream, fresh lime juice, chipotle pepper, 1 tsp. fresh chopped cilantro and honey together, preferably in a mini-blender, until smooth. Cover and chill until ready to serve.

2. Heat butter in skillet over medium-high heat and saute mushrooms until juices are released and then reabsorbed. Add onion and garlic and saute over medium heat until onion is soft, but not browned. Remove from heat to cool.

3. In separate bowl, combine cilantro, cumin, salt and cheeses. Gently fold in crab meat and cooled mushroom-onion mixture.

4. Spray a 6-8" saute pan with pan spray and heat over medium heat until hot, but not smoking. Place 1 tortilla in pan and portion 1/2 cup crab melt mixture over half of tortilla.

5. Using a spatula, fold tortilla in half over crab melt mixture and cook 2-3 minutes, turning tortilla 2 or 3 times during cooking, to heat through and to crisp and lightly brown tortilla. Do not overcook or burn tortilla.

6. Plate tortilla and cut into triangles. Sprinkle top with chopped scallion and drizzle 1 Tbsp. Chili-Lime Sour Cream over each portion.

*Can substitute 1/2 tsp. or to taste Tabasco chipotle hot sauce for chipotle peppers.

Serving Size 174g; 370 Calories; 170 Calories from Fat; Total Fat 19g; Saturated Fat 10g; Cholesterol 100mg; Sodium 680mg; Total Carbohydrate 22g; Dietary Fiber 2g; Sugars 2g; Protein 25g

Net carbs defined as total carbohydrates minus dietary fiber.

YIELDS: 8 SERVINGS