CRAB & AVOCADO QUESADILLAS RECIPE - (4.3/5)

Crab & Avocado Quesadillas Recipe - (4.3/5) image

Provided by tammy1365

Number Of Ingredients 21

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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

Steps:

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.