Happy Summer Vacation to all of my fellow teachers out there! My last day was yesterday, and I can now share in the joy that came to my friends who finished before I did! 
With summer comes much more free time for me to try new things and to share them with you. I made these quesadillas this week. I currently have a pot roast in the oven, and I will be sharing that recipe with you soon. It’s so easy, you’ll love it! This recipe comes from my Betty Crocker Cookbook. My take on it is below.
Corn & Crab Quesadillas
- 1 pkg. (8 oz) cream cheese, softened
- 1 bag (11-12 oz) whole-kernel corn, thawed*
- 1/2 c. chopped fresh cilantro
- 1/2 c. sliced green onions (about 5 medium)
- 1 jar (2 oz.) diced pimientos, drained
- 1/2 tsp. pepper
- 1/4 tsp. cayenne pepper
- 1 lb (approx) crab meat
- 2 T butter or margarine, melted
- 6 tortillas
*For the record, I did not think far enough in advance to thaw the corn. I threw it in a mesh strainer and sprayed it with hot water. In the words of Pioneer Woman, “Don’t be like me.”
- In a medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper, and red pepper.
Ingredients Before Mixing- So pretty!
- Fold in crabmeat. (I used two 6 oz cans of crabmeat. Not quite 1 lb, but it was sufficient.)
- Spread 2/3 c. of the mixture on each tortilla.
Yes, I actually measured the 2/3 cup…and assembled these on top of the tortilla packaging. Don’t judge.
- Fold tortilla in half and press together lightly.
- Brush butter on both sides of the tortillas.
- Cook over medium-high heat until light brown. Turn over and repeat on the other side.
Finished product
- Serve with a garnish of sour cream and cilantro, if desired. (I didn’t.)
The verdict?
Mixed reviews. Hubby didn’t like it. I was unsure. There was a flavor that I was unsure of. I think it might have been the cilantro. I’ve never had cilantro or used it in my cooking before, so I think that may have been the taste I was unsure of. HOWEVER, I liked it enough to keep trying. I ate one and a half of the ones I made for dinner. I took the remaining half to work the next day. It was pretty good reheated (and I had a side of tortilla chips and salsa). I actually took another one to work yesterday, too. The more I eat, the more I like it. (This made 6 quesadillas, by the way.) I don’t know if I’ll make them again since Hubby didn’t like them, but it was definitely worth a shot.
You may be wondering why I’m sharing recipes that I or we didn’t necessarily love. To me, that makes this blog more “real.” I’m not perfect, and I don’t claim to be the best cook. My point is to share my experience with making things, make it known when I make changes, and let you know how it went. If it didn’t work, I want you to know that just as much as if I loved something. I also welcome comments for suggestions to make things better or if it seems like there was something I did that might have caused my lack of success. It’s about honesty, folks!
Again, the more I ate, the more I liked, so feel free to try and share your thoughts!
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I generally only share recipes I love/create on my own because I’m in it for the virtual recipebook. I cruise my own Recipe Index when I need ideas for dinner.
Do you ever do crab cakes? I’ve recently come to love them. Scott made some right before he deployed and I want to try them again. We love cilantro, but it’s something you either like or you don’t. It really makes salsa “pop”.
I’ve never made crabcakes on my own, but I do love them! I’ll have to look into that because I do love crabmeat.