¼ cup chopped green onions
1 tbsp minced fresh cilantro
2 tbsp fat-free sour cream
¾ tsp bottled minced garlic
1 jalapeño pepper, seeded and finely chopped
½ pound lump crabmeat, shell pieces removed
½ cup (2 oz) shredded Monterey Jack cheese
Combine first 6 ingredients, stirring well. Sprinkle 2 tbsp cheese over each tortilla. Divide crab mixture evenly among tortillas.
Fold in half, pressing gently to seal.
Place filled tortillas on a baking sheet.
Broil for 1 minute or until the tortilla is lightly browned.