Crabmeat Quesadillas
Dive into coastal flavors with these irresistible Crabmeat Quesadillas, a perfect blend of creamy, cheesy, and zesty goodness! Tender chunks of fresh crabmeat are mixed with vibrant green onions, aromatic cilantro, and a splash of tangy lime juice, creating a filling that’s as refreshing as it is indulgent. Each large flour tortilla is loaded with this savory mixture, paired with gooey Monterey Jack cheese, and pan-toasted in melted butter to golden perfection. The result? Crispy, melty quesadillas that are bursting with flavor in every bite. Ready in just 25 minutes, these quesadillas are perfect for a quick weeknight dinner or an impressive party appetizer. Serve them hot with dollops of sour cream and your favorite salsa for the ultimate seafood-inspired snack.
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Recipe Information
Ingredients
- 8 ounces fresh crabmeat
- 4 large flour tortillas
- 1.5 cups shredded Monterey Jack cheese
- 1 cup chopped green onion
- 0.25 cup fresh cilantro
- 2 tablespoons fresh lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons butter
- 1 cup sour cream
- 1 cup salsa
Instructions
In a medium bowl, combine the crabmeat, chopped green onion, fresh cilantro, lime juice, salt, and black pepper. Gently mix to evenly combine and set aside.
Place a large flour tortilla on a clean surface. Sprinkle 1/4 of the shredded Monterey Jack cheese evenly over one half of the tortilla. Add 1/4 of the crab mixture on top of the cheese. Fold the tortilla in half to create a half-moon shape.
Repeat the filling and folding process with the remaining tortillas and filling.
Heat 1/2 tablespoon of butter in a large nonstick skillet over medium heat. Once melted, carefully place one quesadilla into the skillet. Cook for 2-3 minutes on one side, or until the tortilla is golden brown and crispy.
Flip the quesadilla and cook for an additional 2-3 minutes until the other side is golden and the cheese is melted.
Remove the cooked quesadilla from the skillet and place it on a cutting board. Repeat the cooking process with the remaining quesadillas, adding butter to the skillet as needed.
Allow the quesadillas to cool slightly, then cut each into thirds or quarters using a sharp knife or pizza cutter.
Serve the warm quesadillas with sour cream and salsa on the side for dipping.
Nutrition Facts
Calories |
2117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 7809 mg | 340% | |
| Total Carbohydrate | 141.2 g | 51% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 31.3 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2282 mg | 176% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2189 mg | 47% | |
*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.
