Imitation Crab 3-Cheese Quesadillas

Try this Imitation Crab 3-Cheese Quesadillas recipe
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crab recipe

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Incorporate imitation crab into your next recipe. Mix together peppers, cheese, and imitation crab for a hearty lunch recipe.

Ingredients

For the dip:

  • 3/4  Cups  plain Greek yogurt, for serving
  • 3/4  Cups  salsa, for serving dip

For the quesadillas:

  • 1  Cup  cherry tomatoes, halved
  • 1/2  red bell pepper, diced
  • 1/2  yellow bell pepper, diced
  • 8  Ounces  canned green chilies
  • Sea salt, to taste
  • Fresh ground pepper, to taste
  • 1  Pound  imitation crab meat, chopped
  • Juice of one lime
  • 1/2  Cup  pepper jack cheese, shredded
  • 1/2  Cup  sharp Cheddar cheese, shredded
  • 1/2  Cup  Monterey Jack
  • tortillas
  • 1  Tablespoon  extra-virgin olive oil

Directions

For the dip:

Combine Greek yogurt and salsa, stir until you get a creamy consistency, set aside.

For the quesadillas:

Add tomatoes, bell peppers and green chilies into mixing bowl. Season with salt and pepper.

Combine crab meat into pepper mixture and squeeze in lime juice, stir thoroughly.

Stir in cheese and divide mixture onto tortillas and fold tortillas to close.

On medium heat, 1 tablespoon extra-virgin olive oil on a 10-12 inch pan.

Add 2 quesadillas at a time, 1-2 minutes on each side.

Let cool first then slice into wedges and serve with sauce.
 

Imitation Crab Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Imitation Crab Cooking Tip

Looking for a quick mid-week dinner? Imitation crab is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Imitation Crab Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.