Crab Artichoke Quesadilla Recipe
- 1 Tbsp butter
- 1 large jalapeno, seeded and minced
- 12 to 16 oz crabmeat or cooked baby shrimp
- 1 Tbsp fresh lemon or lime juice
- 8 medium (8 to 9-inch) flour tortillas
- 8 oz smoked Gouda or pepper-Jack cheese, shredded
- 1 (10 oz) jar artichokes, drained and quartered
- 4 oz bottled or canned Piquillo peppers or roasted peppers, drained and sliced
- 1/4 cup parsley, chopped
- 1/4 cup chives, chopped
- Melt butter in 10 to 12-inch nonstick pan over medium heat. Add jalapeño and stir. Cook for 1 minute. Add crabmeat and warm through. Stir in lemon juice; remove from pan and keep warm.
- Wipe out pan; turn heat down to medium-low. In pan, add one tortilla, then layer 2 Tbsp cheese, 3 to 4 oz crabmeat, one-fourth of the artichokes and Piquillo peppers, 1 Tbsp each of the parsley and chives and another 2 Tbsp cheese. Top with another tortilla, then place a plate (or smaller pan) over the quesadilla. Cook for 2 to 3 minutes on each side, until cheese melts and tortilla is browned. Cut in quarters to serve. Repeat for remaining quesadillas.
Nutrition:Amount Per Serving (based on 4 servings)
Fat: 27 g
Saturated Fat: 15 g
Cholesterol: 110 mg
Sodium: 1900 mg
Carbohydrates: 57 g
Fiber: 1 g
Sugar: 3 g
Protein: 37 g
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