Recipe Week # 10
CRAB QUESADILLAS

Crab Quesadillas make a festive appetizer for a special occasion, or enjoy them as a meal with black beans and salsa.

• 8 ounces Maine crabmeat

• 1 cup grated Cheddar cheese

• 4 scallions, chopped

• ½ cup bell pepper, chopped

• 2 tablespoons finely chopped fresh cilantro

• 2 tablespoons chopped pickled jalapenos (available in Mexican section of supermarket)

• 1 tablespoon lemon juice

• 1 tablespoon mayonnaise

• 4 – 8 inch whole wheat flour tortillas

In a medium bowl, gently combine the Maine crabmeat, grated cheddar cheese, scallions, pickled jalapenos, chopped peppers, cilantro, lemon juice and mayonnaise. Lay the tortillas out flat on a clean work surface. Divide the filling between the tortillas. Fold the tortillas in half, pressing gently to flatten.

Preheat a griddle over medium heat. Grill the tortillas until golden brown on both sides. Cut into wedges and serve. Makes four servings.

Nutritional analysis per serving: 414 calories, 24 grams protein, 43 grams carbohydrates, 16 grams fat (0 grams trans fat), 727 mg. sodium, 3.2 grams fiber.

Cheryl Wixson’s Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment.  For more recipes, visit our website at: www.cherylwixsonskitchen.org

Lose and Win is sponsored by Healthy Hancock, a coalition of organizations working together to improve the health of residents in Hancock County.