Crab And Avocado Quesadilla Recipe 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.

No additional tips available.

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

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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.

Crab And Avocado Quesadilla Recipe

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