Crab and spinach quesadillas
Nb persons: 0
Yield: 1 quesadilla per serving
Preparation time:
Total time:
Source:
| 2 tsp | olive oil |
| 1 medium | uncooked onion, (s), thinly sliced |
| 2 cup(s) | fresh spinach, baby leaves variety or arugula leaves |
| 6 oz | canned crabmeat, drained |
| 4 medium | whole wheat tortilla, (s), about 12" each |
| 8 oz | shredded, reduced-fat, Monterey Jack cheese, (about 1 cup) |
Preheat the oven to 500°F. Spray a large nonstick baking sheet with nonstick spray.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, and cook, stirring occasionally, until golden, about 3 minutes. Add the spinach and cook, stirring, until wilted, about 1 minute. Remove from the heat and stir in the crabmeat.
Place the tortillas on a work surface. Top one-half of each tortilla with 2 tablespoons of the cheese, one-fourth of the crabmeat mixture, then 2 tablespoons more of the cheese. Fold the top halves of the tortillas over the filling to form semi circles, lightly pressing the edges to seal, making 4 quesadillas.
Place the quesadillas on the baking sheet; spray the tops of the quesadillas lightly with nonstick spray and bake until lightly browned and the cheese melts, about 3 minutes on each side. Yields 1 quesadilla per serving.
Notes
Most skillets will hold 2 quesadillas at a time.
Recipe uploaded with Shop'NCook for iPhone.
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