I think I warned you previously that I had lots of seafood recipes ready to provide you :) I wasn’t lying! I found this recipe on FoodNetwork.com, although it is an EatingWell.com recipe.
I’ve also discussed before that it’s wise to check the reviews on FoodNetwork.com recipes before making it, and I failed to follow my own advice this time. Had I done so, I would have read people warning against using the orange zest and orange juice in the quesadillas. For me, that is the flavor that ruined it. That said, the sous chef LOVED it! Hence the reason I’m posting this recipe. I mentioned previously in my Orange Chicken post about how the orange flavor was much more received by the sous chef than I; the same situation applied here. Thus, if you think you are ok with things being orangy, leave it in. If not, take it out, and I think you’ll be just fine.
The recipe below is adapted to accommodate leaving out the orange flavor, if you desire.
Ingredients1 cup shredded reduced-fat Cheddar cheese
2 ounces reduced-fat cream cheese, softened
4 scallions, chopped
1/2 medium red bell pepper, finely chopped
1/3 cup chopped fresh cilantro
2 tablespoons chopped pickled jalapenos (optional)
1 teaspoon freshly grated orange zest (optional)
1 tablespoon orange juice (optional)
8 ounces pasteurized crabmeat, drained if necessary
4 8-inch whole-wheat tortillas
2 teaspoons canola oil, divided
DirectionsCombine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest (if using) and juice (if using) in a medium bowl. Gently stir in crab. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into 4 wedges.