INGREDIENTS
1 cup shredded cheddar cheese
2 oz. cream cheese, softened
4 scallions, chopped
1/3 medium red bell pepper, finely
chopped
1/3 cup fresh cilantro, chopped
2 TBSP. pickled jalapeños, optional
1 tsp. orange zest
1 TBSP. orange juice
8 oz. fresh crabmeat
4 (8-inch) tortillas
2 tsp. canola oil, divided
DIRECTIONS
Combine first 8 ingredients in medium bowl.
Gently fold in crab.
Lay tortillas out on a work surface. Spread 1/4 of the filling on half of each tortilla.
Fold in half, pressing gently to flatten.
Heat 1 tsp. of oil in a large nonstick skillet.
Place 2 quesadillas in pan; cook, turning once, 3 to 4 minutes total.
Repeat with remaining quesadillas.
Cut each into 4 wedges.
Serves 4.
