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Fresh Corn and Crab Quesadillas with Avocado Crema

Fresh Corn and Crab Quesadillas with Avocado Crema

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 35 minutes

Cook Time: 35 minutes

Ingredients: Add ingredients to List

1 cup Fresh corn kernels
1/4 cup Low fat cream cheese
2 teaspoon Fresh lime juice
1/4 teaspoon Kosher salt
1/8 teaspoon Ground cumin
1/8 teaspoon Black pepper, freshly ground
1/4 cup Finely chopped scallions, both white and green parts
1 tablespoon Minced fresh cilantro
1/2 lb Fresh crabmeat, drained
4 each Flour tortillas, 7" to 8"
1/2 cup Monterey jack cheese, shredded
1 teaspoon Olive oil
2 tablespoon Plain yogurt, non fat
1 each Ripe avocado, halved, pitted, peeled, diced

directions:

1. Preheat oven to 425 F degree. Spray a baking sheet with vegetable cooking spray.
2. Prepare quesadillas. In a medium-size saucepan, bring 3 cups water to a boil over high heat. Add corn to boiling water and cook for 1 minute just to blanch. Drain, rinse with cold water, and drain well.
3. Combine cream cheese with lime juice, salt, cumin, and pepper in a medium-size bowl. Stir in scallions, cilantro, and corn, then gently fold in the crabmeat. (May be prepared up to one day in advance and stored, refrigerated, in an airtight container.)
4. Place one tortilla on a work surface, and spread 1/4 of the corn and crab mixture over one half. Sprinkle 2 Tbsp. of the Monterey Jack cheese over the top. Fold the other half of the tortilla over the filling, press firmly, and transfer quesadilla to the prepared baking sheet. Repeat with remaining tortillas and filling. Brush top of each quesadilla with 1/4 tsp. of the oil, and bake on top oven rack 10 minutes, until lightly golden.
5. While quesadillas are baking, prepare avocado crema. Stir together yogurt, cilantro, lime juice, and salt in a small bowl. Gently fold in avocado.
6. When they're done baking, cut each quesadilla into three wedges, and serve warm with a dollop of avocado crema.
Source: Hannaford fresh Magazine, July - August 2009

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Quantity Ingredients  
1 cup Fresh corn kernels  
1/4 cup Low fat cream cheese  
2 teaspoon Fresh lime juice  
1/4 teaspoon Kosher salt  
1/8 teaspoon Ground cumin  
1/8 teaspoon Black pepper, freshly ground  
1/4 cup Finely chopped scallions, both white and g  
1 tablespoon Minced fresh cilantro  
1/2 lb Fresh crabmeat, drained  
4 each Flour tortillas, 7" to 8"  
1/2 cup Monterey jack cheese, shredded  
1 teaspoon Olive oil  
2 tablespoon Plain yogurt, non fat  
1 each Ripe avocado, halved, pitted, peeled, diced  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 378 kcal (18%)
Calories from Fat 261 kcal (0%)
Total Fat 29 g (44%)
Saturated Fat 18 g (90%)
Cholesterol 49 mg (16%)
Sodium 1126 mg (46%)
Total Carbohydrates 40 g (13%)
Dietary Fiber 12 g (48%)
Protein 31 g (51%)
Vitamins
Vitamin A 383 IU (7%)
Vitamin C 21 mg (35%)
Minerals
Calcium 250 mg (5%)
Iron 15 mg (25%)
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