Crab, Roasted Corn & Poblano Quesadilla

Written by 
The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 
385
protein 
25 g
sodium 
705 mg
carbohydrates 
46 g
fat 
13 g
fiber  
5 g
cholesterol 
59 mg
Servings 
4
Ingredients 

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

 

Instructions 
  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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
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