Crab Quesadillas

• 1 cup(s) shredded reduced-fat Cheddar cheese
• 2 ounce(s) reduced-fat cream cheese, softened
• 4  scallions, chopped
• 1/2  medium red bell pepper, finely chopped
• .333 cup(s) chopped fresh cilantro
• 2 tablespoon(s) chopped pickled jalapenos, (optional)
• 1 teaspoon(s) freshly grated orange zest
• 1 tablespoon(s) orange juice
• 8 ounce(s) pasteurized crabmeat, drained if necessary
• 4  8-inch whole-wheat tortillas
• 2 teaspoon(s) canola oil, divided

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Directions

1. Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. Gently stir in crab. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into 4 wedges.

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