3 Cheese Crab Quesadillas
Indulge in the ultimate flavor-packed fusion of seafood and cheesy goodness with these 3 Cheese Crab Quesadillas! Featuring tender fresh lump crab meat and a trio of melty mozzarella, sharp cheddar, and tangy cotija cheeses, this recipe delivers a rich and savory experience in every bite. Enhanced with aromatic garlic and fresh cilantro, these golden, pan-seared quesadillas are quick and easy to prepare, making them perfect for busy weeknights or casual entertaining. Serve them hot with a side of zesty salsa, creamy sour cream, and buttery avocado slices to elevate the meal. With just 20 minutes from prep to plate, this seafood quesadilla recipe is a must-try for lovers of bold flavors and quick comfort food!
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Recipe Information
Ingredients
- 4 Large flour tortillas
- 1 cup Fresh lump crab meat
- 1 cup Shredded mozzarella cheese
- 1 cup Shredded cheddar cheese
- 0.5 cup Crumbled cotija cheese
- 2 tablespoons Chopped fresh cilantro
- 1 teaspoon Minced garlic
- 2 tablespoons Butter
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.5 cup Sour cream
- 0.5 cup Salsa (optional, for serving)
- 1 Avocado slices (optional, for serving)
Instructions
In a medium-sized mixing bowl, combine crab meat, mozzarella cheese, cheddar cheese, cotija cheese, cilantro, minced garlic, salt, and pepper. Mix thoroughly to ensure even distribution of all ingredients.
Lay out the flour tortillas on a clean surface. Divide the crab and cheese mixture evenly among two tortillas, spreading the mixture over the surface, leaving about half an inch of space around the edges.
Top the filling with the remaining two tortillas to form quesadilla sandwiches.
Heat a large skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt, swirling it around the pan.
Place one quesadilla in the skillet and cook for 2-3 minutes, or until the bottom tortilla is golden brown and slightly crispy. Carefully flip the quesadilla using a spatula and cook the other side for another 2-3 minutes until the cheese is melted and the bottom is golden brown.
Remove the cooked quesadilla from the skillet and repeat the process with the second quesadilla, adding the remaining tablespoon of butter to the pan before cooking.
Transfer the quesadillas to a cutting board and let them rest for 1-2 minutes to cool slightly. Use a sharp knife or pizza cutter to slice each quesadilla into quarters.
Serve warm with sour cream, salsa, and avocado slices on the side for dipping or topping.
Nutrition Facts
Calories |
2666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.0 g | 219% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 6967 mg | 303% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 17.2 g | ||
| Protein | 156.6 g | 313% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 3048 mg | 234% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1397 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
