Crab And Avocado Quesadilla Recipe

Name: Crab And Avocado Quesadilla Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ripe Hass avocados, cut in small chunks, divided; 1 pint Sun Gold or cherry tomatoes, halved, divided; 2 serrano peppers, thinly sliced, divided; 1/4 cup fresh cilantro leaves, roughly chopped; 1 medium shallot, thinly sliced; 4 teaspoons freshly squeezed lime juice from 2 limes; Kosher salt and freshly ground black pepper; 1 1/2 cup shredded Monterey Jack cheese; 6 ounces picked crab meat; 2 tablespoons chopped scallions, light green parts only; 4 (10-inch) corn tortillas; 2 tablespoons olive oil, divided; Lime wedges, for serving

Servings: persons

3 ripe Hass avocados, cut in small chunks, divided
1 pint Sun Gold or cherry tomatoes, halved, divided
2 serrano peppers, thinly sliced, divided
1/4 cup fresh cilantro leaves, roughly chopped
1 medium shallot, thinly sliced
4 teaspoons freshly squeezed lime juice from 2 limes
Kosher salt and freshly ground black pepper
1 1/2 cup shredded Monterey Jack cheese
6 ounces picked crab meat
2 tablespoons chopped scallions, light green parts only
4 (10-inch) corn tortillas
2 tablespoons olive oil, divided
Lime wedges, for serving

1
In a serving bowl, combine 2/3rds of avocado, 2/3rds of cherry tomatoes, 1/2 of serrano, cilantro, shallots, and lime juice. Toss to combine and season with salt and pepper. Set aside.
2
Combine remaining avocado, tomato, serrano, cheese, crab meat, and scallions in a medium bowl and toss to mix. Divide mixture evenly between tortillas, covering half of each tortilla and leaving a 1/2-inch gap around the edge. Fold tortillas to close quesadillas.
3
Heat 1 of oil in 10-inch stainless steel skillet over medium heat until shimmering. Carefully add two folded tortillas to skillet and cook, shaking pan gently until first side is golden brown and puffed, 1 to 2 minutes. Carefully fip tortillas with a flexible slotted spatula, sprinkle with salt, and cook on second side until golden brown and puffed, 1 to 2 minutes longer. Transfer to a paper towel-lined plate and allow to rest while you repeat with the remaining oil and quesadillas. Allow cooked quesadillas to rest 1 minute after cooking for cheese to melt. Cut into wedges and serve with avocado salsa.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 ripe Hass avocados, cut in small chunks, divided, 1 pint Sun Gold or cherry tomatoes, halved, divided, 2 serrano peppers, thinly sliced, divided, 1/4 cup fresh cilantro leaves, roughly chopped, and more.

Yes, Crab And Avocado Quesadilla Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!