Crab & Avocado Quesadillas
By tammy1365
These crab and avocado quesadillas are perfect for your next game-watching party or under the sea fiesta! This recipe includes a recipe for a fresh mango salsa that makes these quesadillas even better. Crab and Avocado Quesadillas are the most delicious way to munch on some cheesy-goodness while mingling with family and friends, because they are easy to hold with your hands while you talk.
Ingredients
- SALSA:
- 1 ripe mango, peeled, pitted, and diced into 1/4-inch cubes
- 1/2 red bell pepper, seeded and finely chopped
- 1 large ripe tomato, peeled, seeded, and diced
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1 fresh jalapeño, seeded and finely chopped
- Kosher salt, to taste
- Black pepper, freshly ground, to taste
- QUESADILLAS:
- 12 (8-inch) flour tortillas
- 1 1/2 cups crabmeat, cooked, any bits of shell removed
- 1 1/2 cups Monterey Jack, shredded
- 2 ripe Hass avocados, pitted, peeled, and mashed
- 1/3 cup finely chopped scallion
- 1/3 cup lightly packed, finely chopped cilantro leaves
- 2 tablespoons fresh lime juice
- Kosher salt, to taste
- Black pepper, freshly ground, to taste
- Grapeseed or canola oil for frying
Details
Servings 24
Preparation time 80mins
Cooking time 100mins
Preparation
Step 1
SALSA:
Combine all of the salsa ingredients and let stand at least 1 hour at room temperature so the flavors can develop. Chill until ready to serve.
QUESADILLAS:
In a large bowl, gently mix the crab, cheese, avocados, scallion, cilantro, lime juice, salt, and pepper. Spread the crab mixture onto 6 of the tortillas and top with the other tortillas.
To cook, heat a little oil in a nonstick sauté pan over medium heat and cook the quesadillas in batches until lightly browned and the cheese is melting, about 2 minutes per side.
Serve warm with a bit of salsa on top.
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