CRABMEAT QUESADILLAS
Crab quesadillas are the bar food version of fusion cuisine. Crabmeat along with green chiles and cheese makes for a very novel (and delicious) combo.
Time 15m
Yield 30 pcs
Number Of Ingredients 8
Steps:
- Preheat the oven at 375 degrees F. Combine the cheese, mayonnaise, sour cream, crabmeat, green onion, and green chiles in a bowl. Mix well. The filling can be made ahead of time and refrigerated for up to 1 day. Place the tortillas on a baking sheet. Spread about 1/4 cup of the filling on one half of each tortilla. Fold the tortilla over to cover the filling. Brush the outsides of the tortilla with the melted butter. Place the baking sheet in the oven and bake at 375 degrees for 10-15 minutes or until lightly browned and heated through. Remove from the oven and cut into wedges. Serve hot.
Nutrition Facts :
WW 4 POINTS CRAB QUESADILLAS
Make and share this Ww 4 Points Crab Quesadillas recipe from Food.com.
Provided by Parrot Head Mama
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Mix all ingredients together, except tortillas.
- Spray one side of tortilla with nonstick cooking spray.
- Spoon 1/4 mixture onto unsprayed side and fold in half.
- Place on baking sheet.
- Bake uncovered 10 minutes, turn and bake additional 5 minutes until cheese melts.
Nutrition Facts : Calories 290.1, Fat 8.9, SaturatedFat 3.9, Cholesterol 23.9, Sodium 1243.8, Carbohydrate 39.5, Fiber 2.6, Sugar 6, Protein 12.8
CRAB AND SPINACH QUESADILLAS
Ooey, gooey cheesy quesadillas always hit the spot! This seafood version features crab meat although you could use any leftover cooked chicken or beef if that's what you have on hand. Serve them hot with lime wedges and fresh salsa for a burst of fresh flavor. Traditionally cooked in skillet, we've simplified the method by baking them all together on a sheet pan. If you'd rather make them in the stove top, use a skillet, which has been sprayed with nonstick spray, over medium heat for about 3 minutes on each side. Most skillets will hold 2 quesadillas at a time.
Categories Lunch,Dinner
Time 16m
Yield 4 servings
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 98 kcal
WW 4 POINTS - CINNAMON PEPPER SHRIMP
Make and share this Ww 4 Points - Cinnamon Pepper Shrimp recipe from Food.com.
Provided by mariposa13
Categories Healthy
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In 9-inch nonstick skillet heat oil.
- Add shrimp and scallions and cook over high heat, stirring frequently, until shrimp just turn pink, about 2 minutes.
- Add remaining ingredients except cilantro and stir to combine.
- Cook, stirring constantly, until flavors blend, about 2 minutes.
- Sprinkle with cilantro.
- 4 Points per serving (serves 2).
Nutrition Facts : Calories 197, Fat 6.8, SaturatedFat 1.1, Cholesterol 172.8, Sodium 180.2, Carbohydrate 9.8, Fiber 2.6, Sugar 3.8, Protein 24.7
CRAB QUESADILLAS
Make and share this Crab Quesadillas recipe from Food.com.
Provided by Mexi-Rosie
Categories Crab
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Stir fry onion and garlic in olive oil.
- Add tomato and when its juice has almost evaporated, add the crabmeat, cilantro, chilies and olives.
- Season with salt to taste.
- Fill flour or corn tortillas with this filling, securing edges with toothpicks Fry in enough frying oil until tortillas are golden brown.
Nutrition Facts : Calories 140, Fat 7.3, SaturatedFat 1, Cholesterol 31.7, Sodium 635.2, Carbohydrate 3.8, Fiber 0.8, Sugar 1.9, Protein 14.4
CORN AND GREEN CHILI FRITTATA (WW 4 POINTS)
The green chiles you;ll find in squat little cans in the Mexican aisle of your supermarket are extremely mild, as they are usually seedless Anaheim peppers. If you prefer a little more spice with your eggs, substitue a jalapeno or two - fresh or canned - for the green chiles. Found in the Momentum Cookbook
Provided by Tee Angel
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the eggs, corn, chiles, milk, thyme, salt, black pepper and pepper sauce in a large bowl.
- spray a medium nonstick skillet with nonstick spray and set over medium heat. Add the egg mixture and sprinkle with the tomatoes. Cover and cook until the eggs are set, about 15 minutes. Cut the frittata into 4 wedges. Serve hot, warm, or at room temperature.
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