Spinach and Crab Quesadillas

This spinach crab quesadillas are so delicious and satisfying.

Course Main Dish

Cuisine Mexican

Keyword crab quesadillas, seafood quesadillas

Prep Time 5

Cook Time 10

Total Time 15

Servings quesadilla

Calories 396kcal

Heat wok or sauté pan on medium. Once it heats up and add olive oil and once it shimmers, add spinach and salt and sauté for 3 - 5 minutes.
1 tablespoon olive oil, 12 ounces baby spinach, .16 teaspoon salt
Heat another sauté pan (or same one) on medium/low, add cooking spray and add a flour tortilla, muenster cheese and Mexican cheese. Cover and let cheese melt
1 pieces muenster cheese, 1 tablespoon Mexican cheese, 1 flour tortilla, olive oil cooking spray
Add crabmeat and spinach, re-cover pan and once the flour tortilla browns, fold it over
2 ounces crabmeat
Plate and cut in half
Eat, smile, and enjoy.

I only made one quesadilla, but you can make as many as you want!!

I use both Mexican cheese and muenster in this recipe. You can omit the muenster if you like, but I like how smooth and mild the taste is, and it melts like a dream.

What I love about Mexican cheese is that it combines Monterey Jack cheese, cheddar, Asadero, and Queso quesadilla cheese.

Spinach goes well with crab so I use pre-washed baby spinach. I like to cut the spinach in smaller bites, but you can use it as is.

If you don't like spinach. Here are a few great additions: fresh cilantro, green onion, scallions, cooked red bell pepper, cooked onion, and pieces of tomato.

One of my best purchases was my cast iron wok from Le Creuset. I sauté all my veggies in this pan and never would be without it. But if you don't have a regular wok, just use a sauté pan instead.