Crabmeat-avocado quesadillas


Crabmeat-avocado quesadillas
This recipe makes tiny two-bite hors d’oeuvres, but you can make a full-sized quesadilla and simply cut it into wedges after frying—not as pretty, but quicker.


Yields sixty 2-inch quesadillas
        1 ripe mango, peeled, pitted, and diced into 4-inch cubes
        2 red bell pepper, seeded and finely chopped
        1 large ripe tomato, peeled, seeded, and diced
        2 Tbs. finely chopped fresh chives
        2 Tbs. chopped fresh cilantro
        2 Tbs. fresh lime juice
        1 fresh jalapeño, seeded and finely chopped
        Kosher salt and freshly ground black pepper
        12 8-inch flour tortillas
        12 cups cooked crabmeat, picked over to remove any bits of shell
        12 cups shredded Monterey Jack
        2 ripe Hass avocados, pitted, peeled, and mashed
        1/3 cup finely chopped scallion
        1/3 cup lightly packed, finely chopped cilantro leaves
        2 Tbs. fresh lime juice
        Kosher salt and freshly ground black pepper

        Grapeseed or canola oil, for frying.



Combine all of the salsa ingredients and let stand for at least an hour at room temperature so the flavors can develop. Chill until ready to serve.

With a 2-inch cookie cutter, cut out 120 rounds from the tortillas (you’ll get about 10 per tortilla).

In a large bowl, gently mix the crab, cheese, avocados, scallion, cilantro, lime juice, salt, and pepper. Spread the crab mixture onto 60 of the tortillas (about 1 Tbs. each) and top with the other tortillas. (You can assemble these a couple of hours ahead; refrigerate them until ready to fry.)

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.

Food: Crabmeat-avocado quesadillas

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