Method:Sauteing

1. Formula

1. 1 cup shredded reduced-fat Cheddar cheese
2. 2 ounces reduced-fat cream cheese, softened
3. 4 scallions, chopped
4. 1/2 medium red bell pepper, finely chopped
5. 1/3 cup chopped fresh cilantro
6. 2 tablespoons chopped pickled jalapenos (optional)
7. 1 teaspoon freshly grated orange zest
8. 1 tablespoon orange juice
9. 8 ounces pasteurized crabmeat, drained if necessary
10. 4 (8 inch) whole-wheat tortillas
11. 2 teaspoons canola oil, divided

2. Nutrition Information

• Calories: 344 kcal
• Carbohydrates: 49 g
• Dietary Fiber: 5 g
• Fat: 8 g
• Protein: 28 g
• Sugars: 2 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. 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.
2. 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.

4. Remark