Tuesday June 18th 2019

Tomato-Crab Quesadillas

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Rating: 2.0/5 (2 votes cast)

Recipe: Tomato-Crab Quesadillas

Summary: Warm crab, tomatoes, and jack cheese make a great filling for quesadillas.


  • Chile Sauce (recipe follows)
  • 2 medium-size firm-ripe tomatoes (about 12 oz. total), finely chopped
  • 4 ounces cooked crabmeat cup shredded jack cheese
  • 1 cup sliced green onions 10 flour tortillas (7 to 9-inch diameter)
  • Cilantro sprigs


  1. Place tomatoes in a fine wire strainer and let drain well; discard juice.
  2. In a bowl, mix crab, cheese, and onions.
  3. Gently mix in tomatoes.
  4. Place 5 tortillas in a single layer on 2 lightly oiled large baking sheets.
  5. Evenly top tortillas with crab mixture, covering tortillas to within 3/4 inch of edges.
  6. Top each tortilla with one of the remaining tortillas.
  7. Bake in a 450° oven until tortillas are lightly browned (7 to 9 minutes), switching positions of baking sheets halfway through baking.
  8. Slide quesadillas onto a serving board; cut each into 6 wedges.
  9. Garnish with cilantro sprigs.
  10. Add Chile Sauce to taste.
  11. Makes 8 to 10 servings.
  12. Chile Sauce:
  13. Place 4 medium-size fresh green Anaheim chiles or other large mild chiles (about 7 oz. total) on a baking sheet.
  14. Broil 4 to 6 inches below heat, turning often, until charred all over (about 8 minutes).
  15. Cover with foil and let cool on baking sheet; then remove and discard skins, stems, and seeds.
  16. In a blender or food processor, whirl chiles, 1/4 cup dry white wine, 2 small shallots, and 1 tablespoon lemon juice until smooth.
  17. Pour into a 2 to 3-quart pan.
  18. Bring to a boil; boil, stirring, until reduced to 1/3 cup (5 to 10 minutes).
  19. Return mixture to blender or food processor.
  20. Add l cup firmly packed cilantro leaves and 1/2 cup peeled, coarsely chopped jicama.
  21. Whirl until smooth; scrape sides of container several times.
  22. With motor running, slowly add 1/4 cup low-sodium chicken broth and 1 tablespoon honey and whirl to blend.
  23. Serve sauce cool or cold.
  24. If made ahead, cover and refrigerate for up to 4 hours.
  25. Makes about 1 cup.

Quick notes

Offer a cool fresh-chile sauce to heat up each serving.

Per Serving:

182 Calories (27% Calories from fat),

8 g Protein,

24 G carbohydrates,

5 g total fat (0.4 g saturated fat)

19 mg chholesterol

277 mg sodium

Preparation time: 15 minute(s)

Cooking time: 25 minute(s)

Diet tags: Low calorie

Number of servings (yield): 8

Culinary tradition: Mexican

Calories: 182

Fat: 5 g

Protein: 8 g


Tomato-Crab Quesadillas, 2.0 out of 5 based on 2 ratings
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