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Crab Quesadillas

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  • Servings:

    4 (182 g) as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    0 minutes


Pickled jalapeños are easily replaced by fresh or canned if you have trouble finding what the recipe calls for. These creamy crab-filled appetizers are delicious and decadent all at the same time, and a great way to scratch an itch for cheesy goodness without sacrificing good nutrition.
1 cup shredded reduced-fat cheddar cheese
2 oz. reduced-fat cream cheese, softened
4 scallions, chopped
1/2 bell pepper, chopped
1/3 cup chopped fresh cilantro
2 Tbsp. chopped pickled jalapeños
1 tsp. orange zest
1 Tbsp. orange juice
8 oz. crabmeat, drained
4 (8") whole-wheat tortillas
2 tsp. canola oil, divided
Crab Quesadillas


1. Combine cheddar, cream cheese, scallions, bell pepper, cilantro, jalapeños, orange zest, and juice. Gently stir in crab.
2. Divide filling between tortillas and fold in half.
3. Heat 1 teaspoon oil in a large skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides (2-3 minutes per side). Repeat with the remaining 1 teaspoon oil and quesadillas.
4. Cut each quesadilla into wedges and serve hot.


Nutritional Facts
Servings 4 (182 g)
Base Nutrients
Calories 289 kcal (14%)
Calories from Fat 83 kcal (0%)
Total Fat 9 g (14%)
Saturated Fat 4 g (19%)
Cholesterol 58 mg (19%)
Sodium 607 mg (25%)
Total Carbohydrates 28 g (9%)
Dietary Fiber 4 g (15%)
Protein 23 g (38%)
Vitamin A n/a
Vitamin C 27 mg (29%)
Calcium 281 mg (22%)
Iron 2 mg (11%)