Crab & California Avocado Quesadilla

HomeRecipesMeals & DishesAppetizersCrab & California Avocado Quesadilla

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Serves: 2

Ingredients
Instructions

6 oz. shredded Monterey Jack Cheese 3 oz. crab meat 1/2 Fresh California Avocado*, peeled and diced 1 oz. scallions, roughly chopped As needed Pinch of black pepper 1 tsp. olive oil 2 9" flour tortillas As needed Pico de Gallo (recipe follows) As needed Chipotle Aioli (recipe follows) As needed Sour cream for serving Pico de Gallo (Yield: 2 cups) 1 large heirloom tomato, diced 1 small red onion, diced 1 jalapeno, finely diced 2 Tbsp. cilantro, chopped 2 limes, juiced Chipotle Aioli (Yield: 1 1/4 cup) 8 oz. mayonnaise 2 Tbsp. water 1 Tbsp. chipotle chile powder 1/2 Tbsp. lime juice 1 garlic clove, minced 1 tsp. cilantro, chopped As needed Salt and pepper to taste

Pico de Gallo:

Combine all ingredients in bowl, gently mix.

Chipotle Aioli:

Whisk together all ingredients in mixing bowl.

To Assemble:

In a small bowl, gently fold together the crab meat, avocado, scallions, and pepper.
Heat a flat grill pan or skillet over medium heat. Coat pan with the olive oil. Lay tortillas on pan and cover each with 3 oz. of cheese. Then place half the crab mixture over each. Fold each tortilla in half and continue to cook for 3-5 minutes on each side until cheese is melted.
Cut each quesadilla in four pieces. Serve with Chipotle Aioli, Pico de Gallo, and sour cream on the side.

*A large Fresh California Avocado weighs about 8 oz.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.