Ingredients:

-1 pound lump crabmeat
-1 cup chopped onion
-1/4 cup each, diced red and green bell peppers
-3 tablespoons diced pickled jalapeno chiles
-2 ounces light cream cheese
-2 tablespoons light mayonnaise
-2 teaspoons fresh lemon juice
-1 tablespoon fresh minced parsley
-salt and pepper to taste

-10 flour tortillas
-1 cup fresh diced tomatoes
-5 ounces low-fat Monterey jack cheese

1. Coat a nonstick skillet with cooking spray and place over medium heat
2. Saute onion and bell pepper 1 to 2 minutes to soften
3. Add jalapeno chiles and cream cheese
4. Remove from heat and stir the cheese to mix in the cream cheese
5. In a small bowl, mix the mayonnaise, lemon juice, and parsley
6. Gently stir in the crabmeat and season to taste with salt and pepper
7. Soften flour tortillas 2 or 3 at a time
8. Spread the crabmeat mixture in the center of a tortilla and fold over
9. Press down firmly
10. Open again and top one half of the tortilla with about 1 1/2 tablespoons diced tomatoes and about 1/2 ounce cheese
11. Fold and set aside; prepare remaining tortillas
12. When ready to cook the quesadillas, preheat the oven to 350 degrees F
13. Place a nonstick skillet over medium heat and cook quesadillas until lightly browned on both sides
14. Transfer to a cookie sheet and finish baking in the oven 4 to 5 minutes
15. Cut into 30 wedges and serve with sala