In any Mexican diet, the corn is considered a staple diet. It is used fresh in many of the dishes or it can be used dried and ground into masa or tortillas. If you have the time, use grilled corn for that extra flavor layer.

We hope you enjoy this Corn and Crab Quesadillas mexican salsa and other cooking recipes for making mexican food.

Corn and Crab Quesadillas - Mexican quesadilla and salsa cooking recipes

• 6 flour tortillas
• 1 tbsp margarine or butter
• 1 package or 8 ounces cream cheese (softened)
• 1 can whole kernel corn (drained)
• 1 lb cooked crabmeat or 2 cups imitation crabmeat
• 1/2 cup fresh cilantro (chopped)
• 1/3 cup green onions (chopped)
• 1 jar pimientos (drained & diced)
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• Garnish with chopped cilantro leaves or sour cream

Image of Corn

The pimiento variety of large, red, heart-shaped chili pepper (Capsicum annuum) that measures 3 to 4 inches long and 2 to 3 inches wide and the flesh is sweet, succulent and more aromatic than that of the red capsicum. Usually found as stuffings in green olives.

• In a medium bowl, mix the cream cheese with corn, cilantro, onions, pimientos, pepper and cayenne
• Fold in the crabmeat
• Spread 2/3 cup crabmeat mixture over each tortilla
• Fold tortilla in half, pressing lightly
• Brush both sides of each tortilla with margarine
• Cook 3 tortillas at a time in a skillet over medium-high heat for 5 mins
• Turn once, cook till light brown
• Garnish with sour cream and/or cilantro

See all our Free Mexican Main Course Recipes
Back to Mexican Recipes
Recipes on Asian Cuisine