Corn and Crab Quesadillas
|Cream cheese||8 Ounce, softened|
|Whole kernel corn||11 Ounce (canned)|
|Sliced green onion||1⁄3 Cup (5.33 tbs) (5 medium sized)|
|Diced pimientos||2 Ounce (drained)|
|Ground red pepper||1⁄4 Teaspoon (cayenne)|
|Chopped cooked crabmeat/Imitation crabmeat||1 Pound (2 cups)|
|Sun-dried tomato/Spinach-cilantro flavored flour tortillas, 8 to 10 inch||6|
|Sun dried tomato/Spinach-cilantro flavored flour tortillas||6 (8 to 10 inch)|
|Butter/Margarine||1 Tablespoon, melted|
|Sour cream||1 Tablespoon (if desired)|
|Chopped cilantro||1 Tablespoon (fresh)|
|Chopped cilantro||1 Tablespoon (fresh, if desired)|
1. In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly. Brush both sides of each tortilla with butter.
2. In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown. Garnish with sour cream and cilantro.