Crab & Poblano Quesadilla

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
320
protein 
21 g
sodium 
627 mg
carbohydrates 
31 g
fat 
13 g
fiber  
3 g
cholesterol 
57 mg
Servings 
4
Ingredients 

8 oz lump crab meat, well drained
½ cup roasted Poblano peppers, peeled, seeded and diced
4 Tbsp finely chopped fresh cilantro
2 Tbsp fresh lime juice
¼ tsp sea salt
4 oz goat cheese
4 whole-wheat tortillas, about 9-in diameter

Instructions 
  1. In a medium bowl, combine crab, peppers, cilantro, lime juice and salt.
  2. Spread 1 ounce goat cheese on one half of each tortilla. Evenly divide the crab and pepper mixture over each of the four tortillas. 
  3. 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.