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

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.