California Roll Quesadilla
Elevate your snack game with this creative and flavor-packed California Roll Quesadilla! Blending the beloved flavors of a sushi roll with the melty goodness of a quesadilla, this recipe is a perfect fusion of two culinary favorites. Layers of creamy avocado, crunchy cucumber, savory imitation (or real) crab, and tangy sushi rice are tucked between soft flour tortillas spread with cream cheese. The addition of spicy mayo, sesame seeds, and an optional touch of seaweed brings authentic sushi-inspired flair, while Monterey Jack cheese delivers irresistible gooeyness. Quick to prepare in just 25 minutes, this dish makes an ideal appetizer, lunch, or indulgent snack. Slice it up, pair with soy sauce for dipping, and serve warm for an unforgettable flavor experience!
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Recipe Information
Ingredients
- 2 large Flour tortillas
- 1 cup Imitation crab meat (or real crab, shredded)
- 1 cup Cooked sushi rice
- 2 tablespoons Cream cheese
- 1 medium, sliced Avocado
- 0.5 medium, thinly sliced Cucumber
- 1 cup Shredded Monterey Jack cheese
- 1 tablespoon Soy sauce
- 1 tablespoon Mayonnaise
- 1 teaspoon Sriracha
- 1 tablespoon Vegetable oil or butter
- 1 teaspoon Sesame seeds
- 1 small, cut into strips Nori (seaweed sheet), optional
Instructions
In a small bowl, mix the mayonnaise and sriracha to create spicy mayo. Set aside.
Spread 1 tablespoon of cream cheese evenly across one side of each tortilla.
Sprinkle half of the cooked sushi rice over the cream cheese on one tortilla, pressing lightly to help it stick.
Layer the imitation crab meat (or real crab), avocado slices, cucumber slices, and half the shredded Monterey Jack cheese over the rice.
Drizzle the soy sauce and spicy mayo over the layered ingredients, then sprinkle with sesame seeds. Add nori strips if desired.
Top the filling with the second tortilla, cream cheese side down, to form a quesadilla.
Heat a large skillet over medium heat and add the vegetable oil or butter.
Carefully place the quesadilla in the skillet and cook for 3-4 minutes on one side, or until golden brown. Flip the quesadilla using a wide spatula and cook the other side for 3-4 minutes, until the tortilla is golden and the cheese is melted.
Remove the quesadilla from the skillet and let it cool for 1-2 minutes. Slice into wedges and serve immediately.
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 4141 mg | 180% | |
| Total Carbohydrate | 163.2 g | 59% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 18.9 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1070 mg | 82% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1479 mg | 31% | |
*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.
