Crab and Tomato Quesadillas Recipe

Name: Crab and Tomato Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (packed) grated Monterey Jack cheese (about 6 ounces); 2 ounces cream cheese, room temperature; 1/4 cup chopped fresh cilantro; 2 tablespoons orange juice; 2 teaspoons grated orange peel; 1 teaspoon grated lemon peel; 8 ounces crabmeat, drained; 1 cup chopped seeded plum tomatoes; 1/2 cup chopped green onions; 1 tablespoon minced seeded jalapeno chili; 8 7- to 8-inch flour tortillas; 5 tablespoons (about) vegetable oil

Servings: persons

1 1/2 cups (packed) grated Monterey Jack cheese (about 6 ounces)
2 ounces cream cheese, room temperature
1/4 cup chopped fresh cilantro
2 tablespoons orange juice
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
8 ounces crabmeat, drained
1 cup chopped seeded plum tomatoes
1/2 cup chopped green onions
1 tablespoon minced seeded jalapeno chili
8 7- to 8-inch flour tortillas
5 tablespoons (about) vegetable oil

1
Mix first 6 ingredients in medium bowl to blend.
2
Season cheese mixture to taste with salt and pepper.
3
(Can be made 1 day ahead.
4
Cover and chill.
5
Bring to room temperature before continuing.)
6
Mix crabmeat, tomatoes, green onions and chili in large bowl.
7
Spread cheese mixture over half of each tortilla.
8
Spoon crabmeat mixture atop cheese mixture, dividing equally.
9
Sprinkle with salt and pepper.
10
Fold tortillas in half.
11
Press gently to seal.
12
Heat 1 1/2 tablespoons oil in each of 2 heavy large skillets over medium heat.
13
Working in batches, cook quesadillas in skillets until cheese melts and tortillas are golden brown, adding more oil as needed, about 3 minutes per side.
14
Cut quesadillas into wedges and serve.

1144

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups (packed) grated Monterey Jack cheese (about 6 ounces), 2 ounces cream cheese, room temperature, 1/4 cup chopped fresh cilantro, 2 tablespoons orange juice, and more.

Yes, Crab and Tomato Quesadillas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab and Tomato Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions