Avocado Quesadillas with Mango Salsa

By KSmitherman

Ingredients

• Salsa
• 1/2 Organic Mango seeded and diced
• 1 Organic Roma Tomatoes seeded and diced
• 1 stalk Scallions or Green Onion chopped
• 1 Organic Limes juice freshly squeezed
• 1/2 tablespoon Mint
• 3 tablespoons Raspberry Vinegar
• Organic Grinders, Chile Seasoning, to taste
• Quesadilla
• 1 cup Crab cooked and shredded
• 3 ounces Monterey Jack Cheese shredded
• 1 Organic Avocado diced
• 1/4 cup Scallions or Green Onions chopped
• 1/4 cup Cilantro chopped
• 1/4 cup Fire Roasted Red Bell Pepper, chopped
• 3 tablespoons Roasted Sweet Corn
• 1 tablespoon Lime Juice
• Salt and Pepper to taste
• 6 Flour Tortillas (8 inches)

Details

Adapted from melissas.com

Preparation

Step 1

Salsa
In a bowl, combine all ingredients and toss gently. Cover and chill at least 1 hour.
Quesadillas
Preheat oven to 350 degrees. Combine all ingredients except tortillas and toss gently. Season.
Place three tortillas on baking sheet and divide mixture over tortillas, spreading evenly. Top with remaining 6 tortillas and bake until the cheese is just melted. Cut into triangles and serve with mango salsa.