Corn And Crab Quesadillas - cooking recipe

Ingredients

1 (8 ounce) package cream cheese, softened
1 (11 ounce) can whole kernel corn, drained
1/2 cup fresh cilantro or 1/2 cup fresh parsley, chopped
1/3 cup green onion, sliced (5 medium)
1 (2 ounce) jar diced pimentos, drained
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
1 lb fresh lump crabmeat (2 cups) or 1 lb imitation crabmeat (2 cups)
6 (8 -10 inch) sun-dried tomato tortillas or (8 -10 inch) cilantro- spinach tortillas
1 tablespoon butter or 1 tablespoon margarine, melted
sour cream
chopped fresh cilantro, if desired

Preparation

In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat.
Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly.
Brush both sides of each tortilla with butter.
In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown.
Garnish with sour cream and cilantro.