Crab And Corn Quesadillas with Scallion and GO Veggie! Shreds

Crab And Corn Quesadillas with Scallion and GO Veggie! Shreds

Chef’s Note: This recipe can be done with practically any protein. You can also use other vegetables in the quesadilla, such as asparagus and scallion.

Servings: 4

Lactose Intolerant
Recipe Directions
Nutrition Information

Ingredients

  • 8 fresh corn tortillas
  • 1 package GO Veggie! Lactose Free Cheddar and Pepper Jack Shreds
  • 8 ounces lump crabmeat
  • 1 small can corn
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika (optional)
  • ½ bunch chopped cilantro
  • 1 tablespoon kosher salt
  • Nonstick vegetable spray as needed

Instructions

In a small bowl, mix garlic powder, onion powder, cumin, paprika, cilantro and salt. Reserve.

Heat a sauté pan over medium heat. Spray a small amount of vegetable oil spray into the pan. Place a tortilla into the pan, and swirl it around for a second to coat the tortilla with the vegetable oil spray.

Add a small amount of the GO Veggie! Lactose Free Cheddar and Pepper Jack Shreds, enough to cover the surface of the tortilla lightly. Add about 2 ounces of the crabmeat throughout, as well as about a quarter of the corn. Season liberally with the spice mixture.

Add another pinch or two of the GO Veggie! Lactose Free Cheddar and Pepper Jack Shreds. Top with another tortilla, and spray the top lightly with vegetable oil spray.

When the bottom tortilla is browned, 3-5 minutes, carefully flip the quesadilla over using a spatula. Continue to cook the quesadilla until the bottom tortilla is lightly browned and crispy. Remove from pan.

Let rest for 4 minutes to allow the quesadilla to set. Cut into wedges and serve.