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Crabmeat and Corn Quesadillas
Source: dLife

An easy and delicious appetizer.

Prep Time: 5 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 20 servings
Amount Per Serving
Calories 107.4
Total Carbs 12.2 g
Dietary Fiber 0.1 g
Sugars 1.0 g
Total Fat 3.8 g
Saturated Fat 1.4 g
Unsaturated Fat 0.0 g
Potassium 47.4 mg
Protein 6.3 g
Sodium 273.3 mg
Dietary Exchanges
, 1/2 Meat , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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8 oz  cooked crab
0 1/2 cup  frozen sweet corn kernels
0 1/2 cup  chopped red bell peppers
0 1/2 cup  fresh cilantro
0.3333 cup  fresh chopped green onion
5 tbsp  Sour Cream, nonfat
1 tsp  hot pepper sauce
0 1/2 tsp  ground cumin
10 each  Tortilla, flour
5 oz  reduced fat Monterey Jack cheese
1 each  cooking spray
  1. Stir together the crab meat, corn, red pepper, cilantro, green onion, sour cream, hot sauce, and cumin.
  2. Lay out 5 of the tortillas and spread the mixture evenly over each one.
  3. Top each tortilla with the cheese and then cover with the remaining 5 tortillas.
  4. Place a large nonstick skillet over medium high heat and coat with cooking spray. When pan is hot add 1 quesadilla.
  5. Cook each quesadilla 1 to 2 minutes on each side.
  6. Cut the cooked quesadillas into quarters and serve!

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