Smith’s Food and Drug ‘Sunday Brunch’ features ‘Fruit Cheesecakedilla’ and ‘Healthy Crab Salad in Crispy Wonton Cups’

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Fox 13's Amy Nay joined Smith's Chef Jeff Jackson for "Sunday Brunch."

This week's segment features Fruit Cheesecakedilla and Health Crab Salad in Crispy Wonton Cups.

Fruit Cheesecakedilla

8 oz cream cheese, softened
¼ c. sugar
2 tsp. vanilla
4 lg. flour tortillas
½ stick butter ( ¼ cup)
2 tbsp. cinnamon sugar, separated into 2 portions 1 tbsp each
2 mangoes, diced
½ c. water, separated into 2 ¼ c. portions
2 tbsp. cornstarch
1 pint raspberries or 1 lb strawberries stemmed and halved

In a saucepan combine the mangoes, ¼ c. water, and 1 tbsp. cinnamon sugar. Bring to a simmer over medium high heat. Dissolve the cornstarch into the second ¼ c. water, then add to the pot and stir then simmer until thickened. Set aside.
Using a hand-mixer, blend the cream cheese, sugar and vanilla until smooth.
Melt butter and set aside. Preheat a large sauté pan over medium heat.  Spread ½ of the cream mixture over 1 tortilla.  Place a second tortilla on top, then press to form a sandwich.  Brush both sides of the sandwich with melted butter and sprinkle with cinnamon sugar.  Cook the quesadilla in the sauté pan about 3 minutes per side or until golden brown. Do the same thing with the remaining 2 tortillas. Place on a platter then cut like a pizza.  Top with the mango sauce and berries of choice.  Serve.

Healthy Crab or Krab Salad in Crispy Wonton Cups

24-30  wonton skins
1 lb. lump crab meat or substitute imitation Krab
1 mango, diced
1 stalk celery, diced
½ red bell pepper, diced
1 bunch green onion, chopped
½ bunch cilantro, chopped…keep a few leaves whole for garnish
2 limes zested and juiced
2 tbsp olive oil
1 tsp honey
½ tsp salt
½ tsp pepper

Preheat oven to 375. Spray mini muffin tin with non-stick spray. Brush oil on wonton skin and gently press into the muffin tin forming a cup. Bake the wontons for 8-10 minutes or until golden brown and crisp.  Cool completely.
Make the salad by combing all of the ingredients in a bowl and gently tossing to combine.
Fill each wonton cup with the salad and garnish with a cilantro leaf.
Don’t make these too far ahead as the wontons will get soggy if they sit too long.

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