Crab Asparagus Quesadillas

Name: Crab Asparagus Quesadillas
Ingredients: 4 flour tortillas (8 inches); 2 cups shredded reduced-fat Mexican cheese blend; 1 cup chopped fresh asparagus, cooked; 1/2 cup chopped imitation crabmeat; 2 tablespoons plus 3/4 cup picante sauce, divided; 2 teaspoons canola oil; 6 tablespoons fat-free sour cream; 12 large ripe olives, sliced

8 ingredients

2 steps

Ingredients

4 flour tortillas (8 inches)
2 cups shredded reduced-fat Mexican cheese blend
1 cup chopped fresh asparagus, cooked
1/2 cup chopped imitation crabmeat
2 tablespoons plus 3/4 cup picante sauce, divided
2 teaspoons canola oil
6 tablespoons fat-free sour cream
12 large ripe olives, sliced

Directions

1

On two tortillas, layer each with 1/2 cup cheese, 1/2 cup asparagus, 1/4 cup crab, 1 tablespoon picante sauce and remaining cheese. Top with remaining tortillas; press down lightly.
2

In a small skillet coated with cooking spray, cook one quesadilla at a time in oil for 2 minutes on each side or until cheese is melted. Cut each into six wedges. Serve with sour cream, olives and remaining picante sauce.

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