Crab Quesadillas with Avocado-Tomato Salsa
| Serves | 4 |
|---|---|
| Ingredients | Seafood |
| Day Part | Dinner, Lunch, Snack |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | Mexican |
These quick to prepare quesadillas are great as a main course or as an appetizer. They finish in the oven under the broiler. If you prefer, brown them in a nonstick skillet on the stove.
Ingredients
10 oz. queso fresco, crumbled
10 oz. lump crabmeat, picked over
4 red peppers, roasted, peeled, seeded, and diced
1 med. red onion, diced
2 jalelpeños, seeded and diced
1⁄2 bunch cilantro, leaves only, roughly chopped.
8 flour tortillas (8-in.)
For salsa:
1 avocado, peeled and diced
3 plum tomatoes, seeded and diced
1 jalepeño, seeded and diced
1⁄4 cup chopped red onion
2 limes, juiced
1⁄2 bunch cilantro, leaves only, roughly chopped
Steps
1. Assemble quesadillas by layering first six ingredients between four pair of flour tortillas. Cook quesadillas in 450° F oven for 8-10 min, or until tops are brown and cheese is melted.
2. Combine salsa ingredients in a medium bowl and season with salt and pepper.
3. Slice quesadillas in 6 triangles, and garnish with salsa.