Canyon Ranch Blog

Crab & Poblano Quesadilla

Nutrition Information (per serving)

21 g
627 mg
31 g
13 g
3 g
57 mg

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

  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.


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