Seafood and Avocado Quesadilles

1 sm Onion, chopped (about 1/4 cup)
1 Ripe avocado, peeled, seeded & chopped
1/4 C Diced tomato
1/8 tsp Ground cumin
1/8 tsp Salt
pinch Black pepper
4 10″ Whole wheat tortillas
2 1/2 oz Canned crabmeat OR 1/2 C Imitation crabmeat, rinsed & chopped.
1/4 C Shredded, low fat Monterrey jack cheese
4 tsp Chopped canned green chilies

1/2 C Bottled salsa
1/4 C Nonfat sour cream

1. Lightly coat nonstick skillet with vegetable oil spray, heat over medium heat. Add onion; cook 2 or 3 min. or until soft.
2. Mix avocado & cooked onion in a bowl. Add spices.
3. Lay tortillas flat, spread avocado mix, crabmeat, cheese and chilies on half of each tortilla. Fold.
4. Coat skillet with nonstick spray. Heat over med. heat. Cook tortillas 2 – 3 min each side until cheese melts.
5. Cut into triangles. Serve with salsa and sour cream.

4 servings

Prep time: 10 min. Cook time: 10 min

330 cal per serving, 12 g. fat (2 gr. sat), 15 gr pro, 4 2 gr. carb, 8 gr. fiber, 648 mg. sod , 27 mg. chol.

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