Crabmeat Quesadillas - cooking recipe

Ingredients

8 oz. fresh lump crabmeat, drained
1/2 c. diced sweet red pepper
1/3 c. chopped green onions
1/4 c. plus 1 Tbsp. nonfat sour cream
1 tsp. hot sauce
1/2 tsp. ground cumin
10 (8-inch) flour tortillas
1 1/4 c. (5 oz.) shredded Monterey Jack cheese

Preparation

Combine first 6 ingredients in a medium bowl; stir well.
Spoon crabmeat mixture evenly over 5 tortillas.
Spread to within 1/2-inch of edge.
Sprinkle evenly with cheese and top with remaining tortillas.