These quesadillas are made with avocados and reduced-fat cheese for a vastly improved fat profile (way less saturated fat and plenty of good-for-you fats from the avocado). Serve the quesadillas with a small dollop of fat-free sour cream and some Pico de Gallo on the side.
1/4 cup diced onion
1 cup diced avocado
1/4 cup diced tomato
Pinch of ground cumin
Pinch of salt
Pinch of freshly ground black pepper
4 flour tortillas (8 inch)
4 tsp. canned diced green chiles
1/2 cup chopped crabmeat
4 tbsp. shredded reduced-fat Monterey Jack cheese
1. Make the avocado relish: Lightly coat a small skillet with cooking spray. Cook onions until translucent.
2. In a large bowl, combine cooked onion, avocado, and tomato. Season with cumin, salt, and black pepper. Mix well.
3. Make the quesadillas: Lay tortilla flat on a work surface. On one half, spread 1/4 cup avocado relish, 1 teaspoon green chiles, 2 tablespoons crabmeat, and 1 tablespoon cheese. Fold tortilla in half. Repeat to make 4 quesadillas.
4. Lightly coat a large skillet with cooking spray. Cook each quesadilla until cheese is melted, 3 to 5 minutes per side. Spray with more cooking spray as needed. To serve, cut each quesadilla into three wedges.