Crab, Fennel & Goat Cheese Quesadilla

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

22 g
739 mg
43 g
13 g
5 g
60 mg

¼ cup low-fat cream cheese
¼ cup goat cheese
½ cup thinly sliced fresh fennel, white part only
1 tsp cane sugar
¼ tsp sea salt
1 tsp cider vinegar
¼ tsp freshly ground black pepper
8 oz lump crab meat, well drained
4 whole-wheat tortillas, about 9-inches in diameter

Honey Orange Yogurt Sauce
¾ cup low-fat plain yogurt
2 Tbsp honey
¼ cup chopped fresh orange sections
⅛ tsp red curry paste
¾ tsp fresh grated orange peel
⅛ tspsea salt

  1. In a small bowl, using a hand held mixer, combine cream cheese and goat cheese until smooth. Set aside.
  2. Place fennel in a medium bowl and add sugar, salt, vinegar and pepper. Set aside.   
  3. In a small bowl combine all ingredients for Honey Orange Yogurt Sauce, and mix well.
  4. Spread 2 tablespoons of cheese mixture evenly over entire half of the tortilla. 
  5. Spread 2 tablespoons fennel mixture and 2 ounces crab over the cheese mixture. 
  6. Fold in half and place on a griddle pan and cook until tortilla is slightly crisp. Cut quesadilla into 4 pieces. 
  7. Serve each quesadilla with 4 tablespoons Honey Orange Yogurt Sauce on the side.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.