Crab and spinach quesadillas

Total Time
16 min
6 min
10 min
Ooey, gooey cheesy quesadillas always hit the spot! This seafood version features crab meat although you could use any leftover cooked chicken or beef if that’s what you have on hand. Serve them hot with lime wedges and fresh salsa for a burst of fresh flavor. Traditionally cooked in skillet, we’ve simplified the method by baking them all together on a sheet pan. If you’d rather make them in the stove top, use a skillet, which has been sprayed with nonstick spray, over medium heat for about 3 minutes on each side. Most skillets will hold 2 quesadillas at a time.


Olive oil

2 tsp


1 medium, thinly sliced


2 cup(s), baby leaves variety or arugula leaves

Canned crabmeat

6 oz, drained

Whole-wheat tortilla

4 tortilla(s), medium, about 12" each

Reduced fat shredded Monterey Jack cheese

8 oz, (about 1 cup)


  1. Preheat the oven to 500°F. Spray a large nonstick baking sheet with nonstick spray.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, and cook, stirring occasionally, until golden, about 3 minutes. Add the spinach and cook, stirring, until wilted, about 1 minute. Remove from the heat and stir in the crabmeat.
  3. Place the tortillas on a work surface. Top one-half of each tortilla with 2 tablespoons of the cheese, one-fourth of the crabmeat mixture, then 2 tablespoons more of the cheese. Fold the top halves of the tortillas over the filling to form semi circles, lightly pressing the edges to seal, making 4 quesadillas.
  4. Place the quesadillas on the baking sheet; spray the tops of the quesadillas lightly with nonstick spray and bake until lightly browned and the cheese melts, about 3 minutes on each side. Yields 1 quesadilla per serving.