Corn and Crab Quesadillas
Elevate your weeknight meals with these irresistible Corn and Crab Quesadillas, bursting with a harmonious blend of fresh, bold flavors. Packed with premium lump crab meat, sweet corn kernels, creamy Monterey Jack cheese, and a touch of heat from finely diced jalapeños, these quesadillas are the perfect fusion of comfort food and gourmet flair. The smooth cream cheese base effortlessly ties together the vibrant notes of cilantro, scallions, garlic, and cumin, creating a filling that’s deliciously rich and satisfying. With a golden, crispy tortilla shell cooked to perfection, each bite offers a delightful crunch and gooey center. Ready in just 25 minutes, these quesadillas are ideal for quick dinners, casual gatherings, or game day snacks. Serve with dollops of sour cream, zesty salsa, and lime wedges for the ultimate flavor-packed experience!
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Recipe Information
Ingredients
- 4 large Flour tortillas
- 1 cup Lump crab meat
- 1 cup Sweet corn kernels
- 2 cups Shredded Monterey Jack cheese
- 4 tablespoons Cream cheese
- 2 stalks Scallions (green onions), chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 small Jalapeño, finely diced
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Butter (or neutral oil)
- Sour cream (optional, for serving)
- Salsa (optional, for serving)
- Lime wedges (optional, for serving)
Instructions
In a mixing bowl, combine lump crab meat, sweet corn, shredded Monterey Jack cheese, cream cheese, chopped scallions, chopped cilantro, finely diced jalapeño, garlic powder, ground cumin, salt, and black pepper. Mix thoroughly until well combined.
Lay out the four flour tortillas on a flat surface. Evenly spread the crab and corn filling over half of each tortilla, leaving a small border around the edge. Fold the other half of the tortilla over the filling to create a half-moon shape.
Heat a large skillet or griddle over medium heat and add 1/2 tablespoon of butter or a drizzle of oil. Swirl to coat the pan evenly.
Place one or two folded quesadillas (depending on the size of the skillet) in the pan and cook for 2-3 minutes, or until the bottom is golden and crispy.
Carefully flip the quesadillas with a spatula and cook for another 2-3 minutes on the other side, until golden brown and the cheese is melted. Remove from the pan and keep warm.
Repeat the process with the remaining quesadillas, adding more butter or oil to the pan as needed.
Once all quesadillas are cooked, use a sharp knife or pizza cutter to slice each into wedges.
Serve warm with optional sour cream, salsa, and lime wedges on the side for dipping or garnishing.
Nutrition Facts
Calories |
2137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 464 mg | 154% | |
| Sodium | 5046 mg | 219% | |
| Total Carbohydrate | 140.4 g | 51% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 18.3 g | ||
| Protein | 124.3 g | 249% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2190 mg | 168% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1827 mg | 39% | |
*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.
