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Crab Asparagus Quesadillas

 Crab Asparagus Quesadillas
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.
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • 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.

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Crab Asparagus Quesadillas (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.