Back to Crab Asparagus Quesadillas

Print Options


Card Sizes

Crab Asparagus Quesadillas Recipe

Crab Asparagus Quesadillas Recipe

This decadent combination features fresh asparagus and crabmeat with Mexican flare. “These make eye-fetching appetizers and can even be served as the main course,” relates Curtis Gunnarson of Sycamore, Illinois.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings


  • 4 flour tortillas (8 inches)
  • 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
  • 1 cup chopped fresh asparagus, cooked
  • 1/2 cup chopped imitation crabmeat
  • 2 tablespoons plus 3/4 cup picante sauce, divided
  • 2 teaspoons canola oil
  • 6 tablespoons fat-free sour cream
  • 12 large ripe olives, sliced


  • 1. On two tortillas, layer each with 1/2 cup cheese, 1/2 cup asparagus, 1/4 cup crab, 1 tablespoon picante sauce and remaining cheese. Top with remaining tortillas; press down lightly.
  • 2. In a small skillet coated with cooking spray, cook one quesadilla at a time in oil for 2 minutes on each side or until cheese is melted. Cut each into six wedges. Serve with sour cream, olives and remaining picante sauce. Yield: 6 servings.

Nutritional Facts

2 wedges equals 280 calories, 13 g fat (4 g saturated fat), 31 mg cholesterol, 778 mg sodium, 28 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.