Canyon Ranch Blog

Crab, Roasted Corn & Poblano Quesadilla

Nutrition Information (per serving)

25 g
705 mg
46 g
13 g
5 g
59 mg

1 lg poblano pepper
2 med ears corn
8 oz lump crab meat, well drained
4 Tbsp finely chopped fresh cilantro
2 Tbsp fresh lime juice
¼ tsp sea salt
1 cup grated Monterey Jack cheese
4 whole-wheat tortillas, about 9-inches in diameter


  1. Char skin of poblano pepper over an open flame. Place in a stainless steel bowl and cover, and let sit 10 minutes. Peel and discard skin. Remove seeds and dice.
  2. Grill corn ears over an open flame until tender. Cut corn off of husk.
  3. In a medium bowl, combine crab, peppers, corn, cilantro, lime juice and salt.
  4. Spread ¼ cup Monterey Jack cheese on one half of each tortilla. Evenly divide the crab and pepper mixture over each of the four tortillas.
  5. Fold in half and place on a griddle pan and cook until tortilla is slightly crisp. Cut each quesadilla into 4 pieces.
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