Crabmeat and Corn Quesadillas

Ingredients

• 10 8-inch flour tortillas ()
• 0.5 cup cilantro leaves fresh minced
• 0.5 cup corn kernels fresh thawed
• 0.3 cup green onions chopped
• 0.5 teaspoon ground cumin 
• 1 teaspoon hot sauce 
• 8 ounces lump crab meat fresh drained
• 5 ounces monterrey jack cheese shredded reduced-fat
• 0.3 cup nonfat cream alternative sour
• 0.5 cup bell pepper diced sweet red

Equipment

• bowl
• frying pan

Directions

1. Combine first 8 ingredients in a medium bowl; stir well. Spoon crabmeat mixture evenly over 5 tortillas; spread to within 1/2 inch of edge.
2. Sprinkle evenly with cheese, and top with remaining tortillas.
3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
4. Add quesadillas, one at a time, and cook 1 to 2 minutes on each side or until lightly browned and cheese melts.
5. Cut each quesadilla into 4 wedges, and serve immediately.