Last night was a typical busy midweek nothing-planned-for-dinner kind of a night and by the time we got home from not just one, but three separate after school activities I was desperately looking for something fast and satisfying to feed my kiddos.
Thank goodness for tortillas and cheese. Am I right? Added to the mix this time around was a few exotic ingredients that turned a plain ol’ dish into something spectacular. I paired sweet crab with a simple salsa of juicy mango and silky avocado and a new favorite was born.
For the Mango and Avocado Salsa:
1 mango, cubed
1 avocado, cubed
2 tsp lemon juice
2 cloves garlic, minced
1 tbsp olive oil
1/4 cup cilantro, chopped
1 jalapeno pepper, diced
salt and pepper to taste
For the quesadillas:
16 oz can of crab meat, drained
4 large flour tortillas
16 oz white cheddar cheese, grated
4 oz Cotija cheese
To make the salsa: Prepare salsa by mixing all the ingredients together, being careful not to bruise the avocado. Set aside to let flavors meld.
To assemble the quesadillas: Heat grill to 350º F and grill tortilla for a minute or so until warm, flip over and top with half the crab meat and half the cheddar cheese. Top with a second tortilla and press down slightly.
Check for grill marks on the bottom and turn quesadilla when desired doneness is achieved, 5 minutes or so. Grill other side until crispy and remove to a cutting board. Repeat with the next two tortillas.
Cut into wedges and serve with Cotija cheese and salsa on top.
Over to You
What’s your version of crab quesadillas? Share and inspire us!