2 Tortilla wraps
4 tbsp (60ml) Summer Fresh Crab & 4 Cheese Dip
1cup (250ml) Baby spinach
½ Roasted red pepper, julienned
½ Roasted yellow pepper, julienned
¼ cup (50ml) Shredded mozzarella
1. On one tortilla wrap, spread 4 tbsp (60ml) of Summer Fresh Crab & 4 Cheese Dip. Top wrap with spinach, roasted red and yellow peppers, and cheese.
2. Cover with second wrap. Move to a non-stick skillet that has been prepared with cooking spray, and cook over medium-heat for 3 minutes or until bottom is toasted; flip quesadilla over and toast other side for 3 minutes or until toasted. (Alternatively, quesadilla may be grilled on a bar-be-cue.)
3. Remove from heat, place quesadilla on a cutting board and cut into wedges. Caution: contents may be hot.
Serves 1 as a meal, or serve as appetizers
Recipe courtesy of Summer Fresh Salads Inc.