Servings:
|
about
scaling
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Cook Time: |
35 Min |
Prep Time: |
35 Min |
Cook Method: |
|
Cook Temp: |
425 Degree |
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1. Preheat oven to 425 F degree. Spray a baking sheet with vegetable cooking spray.
2. Prepare quesadillas. In a medium-size saucepan, bring 3 cups water to a boil over high heat. Add corn to boiling water and
cook for 1 minute just to blanch. Drain, rinse with cold water, and drain well.
3. Combine cream cheese with lime juice, salt, cumin, and pepper in a medium-size bowl. Stir in scallions, cilantro, and corn,
then gently fold in the crabmeat. (May be prepared up to one day in advance and stored, refrigerated, in an airtight container.)
4. Place one tortilla on a work surface, and spread 1.4 of the corn and crab mixture over one half. Sprinkle 2 Tbsp. of the Monterey Jack cheese over the top. Fold the other half of the tortilla over the filling, press firmly, and transfer quesadilla to the prepared baking sheet. Repeat with remaining tortillas
and filling. Brush top of each quesadilla with 1.4 tsp. of the oil, and bake on top oven rack 10 minutes, until lightly golden.
5. While quesadillas are baking, prepare avocado crema. Stir together yogurt, cilantro, lime juice, and salt in a small bowl.
Gently fold in avocado.
6. When theyfre done baking, cut each quesadilla into three wedges, and serve warm with a dollop of avocado crema.
Source: Courtesy of Hannaford fresh magazine July-Aug 2009
Nutrition Facts |
|
Serving Size
(255g
)
|
|
Servings Per Container
4
|
| Amount Per Serving |
| Calories 438 |
Calories from Fat 184 |
| |
% Daily Value * |
| Total Fat 20.4g |
32% |
| Saturated Fat 7g |
33% |
| Trans Fat 0g |
|
| Cholesterol 61mg |
20% |
| Sodium 769mg |
32% |
| Total Carbohydrate 43g |
14% |
| Dietary Fiber 6g |
26% |
| Sugars 4g |
|
| Protein 24g |
|
| Vitamin A 12% |
Vitamin C 21% |
| Calcium 25% |
Iron 17% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
1 cup |
Fresh corn kernels |
|
1/4 cup |
Low fat cream cheese |
|
2 tsp |
Fresh lime juice |
|
1/4 tsp |
Kosher salt |
|
1/8 tsp |
Ground cumin |
|
1/8 tsp |
Black pepper, freshly ground |
|
1/4 cup |
Finely chopped scallions, both white and green parts |
|
1 Tbs |
Minced fresh cilantro |
|
1/2 lb |
Fresh crabmeat, drained |
|
4 ea |
Flour tortillas, 7" to 8" |
|
1/2 cup |
Monterey jack cheese, shredded |
|
1 tsp |
Olive oil |
|
2 Tbs |
Plain yogurt, non fat |
|
1 ea |
Ripe avocado, halved, pitted, peeled, diced |
|
