Red Pepper Crab Quesadilla
- 2 large soft whole wheat wraps, or 4 medium wraps
- 1 C fresh crabmeat, or 1 can drained
- 1/2 C shredded mozzarella
- 1/2 C shredded gruyere
- 4 oz. light cream cheese
- 1 scant T coconut oil
- 4 to 6 oz. chicken or vegetable stock
- 1 T Tabasco
- 1/2 t cayenne: optional
- salt and pepper to taste
- 1/3 C diced sweet onion
- 1/3 C diced red pepper
- 1 large clove minced garlic
1 carrot, 3/4 C fresh or frozen broccoli, 3/4 C fresh cauliflower, and 2 large leaves of fresh kale, removed from stalk: throw all veggies in a food processor and chop until fine.
- 2 medium Roma tomatoes chopped and seeded for garnish
- 1/3 C diced scallions for garnish
- 1/2 C light sour cream
In a large frying pan over medium heat, melt coconut oil, add minced onion and red pepper, and cook for 3 to 4 minutes until onions are translucent. Add minced garlic and cook for 1 minute more. Add the rest of chopped veggies, and cook 4 to 5 minutes more. Stir in the cream cheese, 4 oz. stock and all seasonings. Add the crabmeat, and gently mix. If the mixture is too thick, thin out with a little more stock, 1 tablespoon at a time. (Mixture should be thick but not a paste).
Remove from heat, and set aside. In a clean large skillet, over medium heat, spray pan with nonstick spray, and lightly grill both sides of first wheat wrap. Sprinkle half of each kinds of cheese over the wrap, and cook for1 to 2 minutes more, just until cheese starts to melt. Then spread the crab and veggie mixture evenly on top. Add the remaining cheese and 2nd wrap on top. Cook for 2 minutes more, checking to see if the wrap is starting to brown on the bottom. Using an extra-large spatula, flip the Quesadilla over and continue to grill until second side is toasted. Slide out onto a large cutting board and cut in wedges.
Serve with chopped Roma tomatoes, chopped scallions, and sour cream.