Crab & California Avocado Quesadilla

Serves: 2


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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit