Crab Quesadillas with Sour Cream Horseradish Sauce

By definition, quesadillas are packed with cheese. But this week’s delicacy plays with the formula, bulking them up with tomatoes, peppers, and lean, healthy crab instead of the customary high-fat cheddar or Jack. The cheese here is an accent, rather than a focal point. Think: fat-free Jack and a hint of goat cheese for elegance. Add a velvety sour cream topping and you have the ideal recovery food after your morning workout. Instead of crab, you can use cooked shrimp, snapper, or chicken breast. Have the onions and peppers cooked ahead, if you want to save time, but assemble and sauté the quesadillas at the last minute. Most likely you will have to cook them in batches, unless you have a large griddle on your stove.

• 1 medium onion, sliced
• 2 medium red peppers, seeds removed and sliced
• 4 low-fat or fat free flour tortillas
• 1 small can diced jalapenos
• 4 ounces shredded, fat-free Monterrey Jack cheese
• 2 ounces goat cheese
• 1 pound cooked crab

1. Coat a medium sized skillet with a light film of vegetable spray and add the onion and peppers. Stir over medium heat until they begin to soften, then continue cooking until tender but not overcooked, about 3–4 minutes.



2. Fill the tortillas with the onion mixture, and the remaining ingredients, dividing the portions equally. Season lightly with salt and pepper. Fold in half. They may be prepared ahead up to this point, covered, and refrigerated. Bring to room temperature before cooking.



3. Coat a second skillet with a light film of vegetable spray and heat until a spray of water dances on the surface. Add the folded tortillas and heat thoroughly for about 1–2 minutes until golden. Turn and heat briefly on the other side just until the tortillas begin to color. Serve immediately with the Sour Cream Horseradish Sauce.

	Quick Tip
	While you can cook quesadillas in any skillet, I prefer cast iron because it requires the least amount of oil to cook each batch.