These quesadillas have an irresistibly creamy filling. They also make great appetizers. Make it a meal: Serve with your favorite salsa on top and a cup of black bean soup topped with chopped avocado.
1 cup shredded reduced-fat Cheddar cheese
2 oz. reduced-fat cream cheese, softened
4 each scallions, chopped
1/2 each medium red bell pepper, finely chopped
1/3 cup chopped fresh cilantro
2 Tbsp. chopped pickled jalapenos (optional)
1 tsp. freshly grated orange zest
1 Tbsp. orange juice
8 oz. pasteurized crabmeat, drained if necessary
4 each 8-inch whole-wheat tortillas
2 tsp. canola oil , divided
Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. Gently stir in crab. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into 4 wedges.