Grilled Crab Tortillas Recipe
Ingredients
¾ cup part-skim ricotta cheese
2 tablespoons finely chopped jalapeno pepper
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped green onion
1 tablespoon lime juice
1/4 teaspoon salt
1/2 pound fresh crabmeat, drained and flaked
2 teaspoons margarine, softened
4 (8-inch) whole wheat flour tortillas
Vegetable cooking spray
Directions
Combine first 6 ingredients in a small bowl; mix well.
Fold in crabmeat, and set aside.
Spread margarine equally on one side of each tortilla, set aside.
Place 1 tortilla, margarine side down, in a nonstick skillet cooted with cooking spray.
Spread 1/2 cup crab mixture over half of tortilla in skillet, leaving a 1/4-inch margin on sides.
Cook over medium heat 3 minutes or until underside of tortilla is golden brown.
Fold in half.
Transfer to a serving platter, and keep warm.
Repeat with remaining ingredients.
Serve hot.
Fold in crabmeat, and set aside.
Spread margarine equally on one side of each tortilla, set aside.
Place 1 tortilla, margarine side down, in a nonstick skillet cooted with cooking spray.
Spread 1/2 cup crab mixture over half of tortilla in skillet, leaving a 1/4-inch margin on sides.
Cook over medium heat 3 minutes or until underside of tortilla is golden brown.
Fold in half.
Transfer to a serving platter, and keep warm.
Repeat with remaining ingredients.
Serve hot.
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