Crab Quesadillas with Poblano Cream


SourcePriscilla (adapted from Weight Watchers Magazine)
Prep Time30 minutes



  • 2 fresh poblano chiles (about 1/2 lb.)
  • 3 ozs Neufchatel cheese or cream cheese, softened
  • 1/4 cup sour cream
  • 1 tbsp fresh lime juice
  • 1 tsp minced garlic
  • 1 lb lump crabmeat, shell pieces removed
  • 1 1/4 cups shredded Monterey Jack cheese
  • 1/2 cup sliced green onions
  • 1 tsp ground coriander
  • 1/4 tsp salt
  • 6 (8-inch) flour tortillas
  • butter flavored cooking spray
  • 1 1/2 cups chopped tomatoes


Serves: 6                                                                                                       Rating:  Awesome

Cut chiles in half lengthwise, and discard stems, seeds, and membranes.  Place chile halves, skin side up, on a foil-lined baking sheet, and flatten with hand.  Broil 15 minutes or until chiles are blackened.  Place in a zip-top plastic bag; seal, and let stand 5 minutes.  Peel chiles.

Place roasted chiles, Neufchatel cheese, and next 3 ingredients in a food processor; process until smooth, scraping sides of processor bowl twice.  Reserve 6 tablespoons Poblano Cream to top quesadillas.

Comine remaining Poblano Cream, crabmeat, and next 4 ingredients in a medium bowl; gently stir until combined.  Spread about 1/2 cup crab mixture on one-half of 1 tortilla; fold tortilla in half to cover filling.  Repeat procedure with remaining crab mixture and tortillas.  Cover quesadillas with a sightly damp towel to keep them from drying out.

Coat a large nonstick skillet with cooking spray, and place over medium heat until hot.  Add 2 quesadillas, and cook 2 minutes on each side or until browned.  Remove from skillet; set aside, and keep warm.  Repeat procedure with remaining quesadillas.

Cut each quesadilla in half.  Top each serving with 1/4 cup chopped tomato and 1 tablespoon reserved Poblano Cream.

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