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Corn and Crab Quesadillas




Source of Recipe


Betty Crocker Appetizers and Desserts






List of Ingredients



• 1 package (8 ounces) cream cheese, softened
  
• 1 can (11 ounces) whole kernel corn, drained
  
• 1/2 cup chopped fresh cilantro or parsley
  
• 5 medium green onions, chopped (1/3 cup)
  
• 1 jar (2 ounces) dried pimientos, drained
  
• 1/2 teaspoon black pepper
  
• 1/4 teaspoon ground red peppe (cayenne)
  
• 1 pound chopped cooked crabmeat or imitation crabmeat (2 cups)
  
• 6 sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to 10 inches in diameter)
  
• 1 tablespoon butter or margarine, melted
  






Instructions



1. Mix cream cheese, corn, cilantro, onions, pimientos, black pepper and red pepper in medium bowl. Fold in crabmeat. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly. Brush butter over both sides of each tortilla.
   
2. Cook 3 tortillas at a time in 12-inch skillet over medium-high heat about 5 minutes, tuning once, until light brown. Cut each quesadilla into 3 wedges.
   






Final Comments


18 servings.