Crab Quesadillas

• 1 cup reduced-fat cheddar cheese, shredded
• 2 ounces reduced-fat cream cheese, softened
• 4 scallions, chopped
• 12 medium red bell pepper, finely chopped
• 13 cup fresh cilantro, chopped
• 2 tablespoons pickled jalapeno peppers, chopped (optional)
• 1 teaspoon orange zest, freshly grated
• 1 tablespoon orange juice
• 8 ounces crabmeat, pasteurized, drained if necessary
• 32 inches whole wheat tortillas
• 2 teaspoons canola oil, divided

1. Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl.
2. Gently stir in crab.
3. Lay tortillas out on a work surface.
4. Spread one-fourth of the filling on half of each tortilla.
5. Fold tortillas in half, pressing gently to flatten.
6. Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
7. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total.
8. Transfer to a cutting board and tent with foil to keep warm.
9. Repeat with the remaining 1 teaspoon oil and quesadillas.
10. Cut each quesadilla into 4 wedges.
11. Serves 4.

cheddar cheese, cream cheese, scallions, red bell pepper, fresh cilantro, jalapeno peppers, orange zest, orange juice, crabmeat, whole wheat tortillas, canola oil

Taken from www.food.com/recipe/crab-quesadillas-207521 (may not work)