Spinach And Crab Quesadillas Recipes

SPINACH QUESADILLAS

Steps:

• In a large nonstick skillet, cook and stir first 6 ingredients until spinach is wilted. Remove from heat; stir in cheeses., Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream.

SPINACH-AND-MUSHROOM QUESADILLAS

Steps:

• Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.
• Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.
• Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.
• Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.

SPINACH AND MUSHROOM QUESADILLAS

Steps:

• Prepare spinach according to package directions. Drain and pat dry.
• Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
• Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
• Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

CRAB AND SPINACH QUESADILLAS

Steps:

• Preheat the oven to 500°F. Spray a large nonstick baking sheet with nonstick spray.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, and cook, stirring occasionally, until golden, about 3 minutes. Add the spinach and cook, stirring, until wilted, about 1 minute. Remove from the heat and stir in the crabmeat.
• Place the tortillas on a work surface. Top one-half of each tortilla with 2 tablespoons of the cheese, one-fourth of the crabmeat mixture, then 2 tablespoons more of the cheese. Fold the top halves of the tortillas over the filling to form semi circles, lightly pressing the edges to seal, making 4 quesadillas.
• Place the quesadillas on the baking sheet; spray the tops of the quesadillas lightly with nonstick spray and bake until lightly browned and the cheese melts, about 3 minutes on each side. Yields 1 quesadilla per serving.

SPINACH AND CRAB QUESADILLAS

Steps:

• Heat wok or sauté pan on medium. Once it heats up and add olive oil and once it shimmers, add spinach and salt and sauté for 3 - 5 minutes
• Heat another sauté pan (or same one) on medium/low, add cooking spray and add a flour tortilla, muenster cheese and Mexican cheese. Cover and let cheese melt
• Add crabmeat and spinach, re-cover pan and once the flour tortilla browns, fold it over
• Plate and cut in half
• Eat
• Smile
• Enjoy

SPINACH QUESADILLA

Steps:

• If using frozen spinach, thaw it and squeeze by hand to remove as much liquid as possible.
• Saute onion in oil until translucent. Add garlic, carrots, corn, herbs, and spices. Saute until vegetables are tender. Reduce heat to low and add spinach. Stir just until the spinach is warm. Set aside.
• Coat a skillet with oil and heat to medium high. Add a tortilla and cover with 1 cup of cheese and 1/4 of the spinach mixture. Fold the tortilla in half when the cheese begins to melt. Turn until both sides are brown. Repeat with the remaining 3 tortillas.
• Serve with salsa and sour cream.

CORN AND CRAB QUESADILLAS

Steps:

• In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat.
• Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly.
• Brush both sides of each tortilla with butter.
• In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown.
• Garnish with sour cream and cilantro.