Nutrition Facts

Serving Size 170 g

(Approx. 6 Servings)

Amount Per Serving

Calories	280	Calories From Fat	100

% Daily Value*

Total Fat 11 g	17%

Saturated Fat 6 g	30%

Trans Fat 0.0 g

Cholesterol 70 mg	23%

Sodium 580 mg	24%

Total Carbohydrate 26 g	9%

Dietary Fiber 3 g	12%

Sugars 3 g

Protein	18 g

Vitamin A 10%	•	Iron 4%

Vitamin C 15%	•	Calcium 20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Crabmeat Quesadillas

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

8 Oz H-E-B® Crab, lump

1 cup(s) Herdez Salsa Verde

1 cup(s) green onions, chopped

12 yellow corn tortillas

6 jalapeño muenster, slices

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Instructions

Heat oven to 450°F.

Line two baking sheets with foil and spray with non-stick cooking spray.

Combine crabmeat, 1/4 cup salsa and onion in a small bowl; set mixture aside.

Place 3 tortillas on each sheet pan.

Place 1 slice of cheese on tortillas.

Spread 1/4-cup crab mixture over cheese; spread evenly.

Top crab mixture with another slice of cheese and tortilla.

Spray the tortilla top with non-stick cooking spray bake in oven for 5 minutes.

Remove from oven, turn quesadillas over and bake another 5 minutes or until cheese is melted and tortillas are golden brown.

Remove from oven, let cool 5 minutes and place on cutting surface.

Cut into wedges and serve with remaining salsa.

Source:

H-E-B