1. Preheat oven to 425 degrees F. 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