Corn And Crab Quesadillas

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (8 ounce) package cream cheese, softened
• 1 (11 ounce) can whole kernel corn, drained
• 1/2 cup fresh cilantro or 1/2 cup fresh parsley, chopped
• 1/3 cup green onion, sliced (5 medium)
• 1 (2 ounce) jar diced pimentos, drained
• 1/2 teaspoon pepper
• 1/4 teaspoon ground red pepper (cayenne)
• 1 lb fresh lump crabmeat (2 cups) or 1 lb imitation crabmeat (2 cups)
• 6 (8 -10 inch) sun-dried tomato tortillas or 6 (8 -10 inch) cilantro- spinach tortillas
• 1 tablespoon butter or 1 tablespoon margarine, melted
• sour cream
• chopped fresh cilantro, if desired

Recipe

• 1 in medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. fold in crabmeat.
• 2 spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly.
• 3 brush both sides of each tortilla with butter.
• 4 in 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown.
• 5 garnish with sour cream and cilantro.