Crabmeat And Corn Quesadillas

• 8 ounces fresh lump crabmeat, drained
• 1/2 cup fresh or frozen corn kernels, thawed
• 1/2 cup diced sweet red pepper
• 1/2 cup minced fresh cilantro
• 1/3 cup chopped green onions
• 1/4 cup plus 1 tablespoon nonfat sour cream alternative
• 1 teaspoon hot sauce
• 1/2 teaspoon ground cumin
• 10 (8-inch) flour tortillas
• 1 1/4 cups (5 ounces) shredded reduced-fat Monterey Jack cheese
• Vegetable cooking spray

1. Combine first 8 ingredients in a medium bowl; stir well. Spoon crabmeat mixture evenly over 5 tortillas; spread to within 1/2 inch of edge. Sprinkle evenly with cheese, and top with remaining tortillas.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add quesadillas, one at a time, and cook 1 to 2 minutes on each side or until lightly browned and cheese melts. Cut each quesadilla into 4 wedges, and serve immediately.

lump crabmeat, corn kernels, sweet red pepper, fresh cilantro, green onions, nonfat sour cream alternative, hot sauce, ground cumin, flour tortillas, cheese, vegetable cooking spray

Taken from www.myrecipes.com/recipe/crabmeat-corn-quesadillas (may not work)