Corn And Crab Quesadillas

• 1 (8 ounce) package cream cheese, softened
• 1 (11 ounce) can whole kernel corn, drained
• 1/2 cup fresh cilantro or 1/2 cup fresh parsley, chopped
• 1/3 cup green onion, sliced (5 medium)
• 1 (2 ounce) jar diced pimentos, drained
• 1/2 teaspoon pepper
• 1/4 teaspoon ground red pepper (cayenne)
• 1 lb fresh lump crabmeat (2 cups) or 1 lb imitation crabmeat (2 cups)
• 6 (8 -10 inch) sun-dried tomato tortillas or (8 -10 inch) cilantro- spinach tortillas
• 1 tablespoon butter or 1 tablespoon margarine, melted
• sour cream
• chopped fresh cilantro, if desired

1. In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat.
2. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly.
3. Brush both sides of each tortilla with butter.
4. In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown.
5. Garnish with sour cream and cilantro.

cream cheese, whole kernel corn, fresh cilantro, green onion, pimentos, pepper, ground red pepper, lump crabmeat, tomato tortillas, butter, sour cream, fresh cilantro

Taken from www.food.com/recipe/corn-and-crab-quesadillas-261138 (may not work)