Crab & California Avocado Quesadilla

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Serves: 2
oz.  shredded Monterey Jack Cheese
oz.  crab meat
1/2    Fresh California Avocado*, peeled and diced
oz.  scallions, roughly chopped
  As needed  Pinch of black pepper
tsp.  olive oil
  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)
  large heirloom tomato, diced
  small red onion, diced
  jalapeno, finely diced
Tbsp.  cilantro, chopped
  limes, juiced
    Chipotle Aioli (Yield: 1 1/4 cup)
oz.  mayonnaise
Tbsp.  water
Tbsp.  chipotle chile powder
1/2  Tbsp.  lime juice
  garlic clove, minced
tsp.  cilantro, chopped
  As needed  Salt and pepper to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Pico de Gallo:

  1. Combine all ingredients in bowl, gently mix.

Chipotle Aioli:

  1. Whisk together all ingredients in mixing bowl.

To Assemble:

  1. In a small bowl, gently fold together the crab meat, avocado, scallions, and pepper.
  2. 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.
  3. 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.

Moss Beach Distillery

Moss Beach Distillery, Moss Beach CA

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