Now That’s a Quesadilla

When you want to entertain close friends but keep things simple, crab-and-fresh-tomato quesadillas can make perfect appetizers. They take only minutes to assemble and saute and are delicious served piping hot. I use 7-inch flour tortillas and spread them with a mixture of cream cheese and shredded Monterey Jack cheese to which cilantro and grated orange and lemon peel are added. Then I sprinkle crab meat, tomatoes and green onions over the cheese mixture. The tortillas are folded in half and quickly sauteed in a very small amount of oil. For serving, they are cut into triangles and placed warm on a serving tray or in a basket.

CRAB AND FRESH TOMATO QUESADILLAS

The cheese mixture can be made a day ahead. Cover and refrigerate. Bring to room temperature 30 minutes before using. If you cannot find good crab meat, you can substitute 1/2 pound coarsely chopped cooked shrimp.

2 ounces reduced-fat cream cheese

1/4 pound shredded Monterey Jack cheese

3 tablespoons chopped cilantro

2 teaspoons grated orange peel

1 teaspoon grated lemon peel

2 tablespoons orange juice

8 (7-inch) flour tortillas

1/2 cup diced fresh plum tomatoes

1/2 cup chopped green onions, including 2 inches of green stems

1/2 pound crab meat, picked over to remove cartilage and patted dry

Salt

Freshly ground black pepper

Oil

Stir together cream cheese, Jack cheese, cilantro, orange and lemon peels and orange juice in medium bowl. Set aside.

Arrange tortillas on work surface and spread half of each tortilla with 1 1/2 tablespoons cheese mixture. Sprinkle 1 tablespoon each of tomatoes and onions and 2 tablespoons crab meat over cheese mixture. Season to taste with salt and pepper. Fold tortillas in half, pressing gently to seal.

Heat 1 to 1 1/2 tablespoons oil in large, heavy skillet over medium heat. Add enough quesadillas to fit comfortably in single layer in skillet. Cook, turning several times, until golden on both sides, 2 to 4 minutes total. Remove and repeat process, adding more oil as needed, until all quesadillas are cooked.

Cut each quesadilla in half to form 2 triangles. Arrange warm quesadillas on serving plate or in basket and serve immediately.

Makes 16 quesadillas.

Each quesadilla contains about:

96 calories; 270 mg sodium; 15 mg cholesterol; 5 grams fat; 7 grams carbohydrates; 6 grams protein; 0.07 gram fiber.