Crab and Avocado Quesadilla

Name: Crab and Avocado Quesadilla
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 pint Sun Gold or cherry tomatoes, halved, divided; 4 10-inchs (10-inch) corn tortillas; 170 grams picked crab meat; 59 milliliters fresh cilantro leaves, roughly chopped; 3 ripe Hass avocados, cut in small chunks, divided; 4 servings Kosher salt and freshly ground black pepper; 4 teaspoons freshly squeezed lime juice from 2 limes; 4 servings Lime wedges, for serving; 355 milliliters shredded Monterey Jack cheese; 2 Tbsps olive oil, divided; 2 Tbsps chopped scallions, light green parts only; 2 serrano peppers, thinly sliced, divided; 1 medium shallot, thinly sliced

Crab and Avocado Quesadillan is a gluten free and pescatarian hor d'oeuvre. One portion of this dish contains about 27g of protein, 44g of fat, and a total of 681 calories. This recipe serves 4. This recipe covers 35% of your daily requirements of vitamins and minerals. If you have scallions, corn tortillas, hass avocados, and a few other ingredients on hand, you can make it. It is a pretty expensive recipe for fans of Mexican food. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

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.

Ingredients you will need

Cherry Tomato

Salt And Pepper

Lime Juice

Cilantro

Shallot

Avocado

Equipment you will use

Bowl

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.

Ingredients you will need

Crabmeat

Green Onions

Tortilla

Avocado

Cheese

Tomato

Equipment you will use

Bowl

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.

Ingredients you will need

Tortilla

Salt

Cooking Oil

Equipment you will use

Frying Pan

Spatula

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.

Ingredients you will need

Cheese

Cooking Oil

Equipment you will use

Paper Towels

Cut into wedges and serve with avocado salsa.

Ingredients you will need

Avocado

Salsa

Equipment

Ingredients

Servings:

1pint

Sun Gold or cherry tomatoes, halved, divided 410-inchs

(10-inch) corn tortillas 170grams

picked crab meat 59milliliters

fresh cilantro leaves, roughly chopped 3

ripe Hass avocados, cut in small chunks, divided 4servings

Kosher salt and freshly ground black pepper 4teaspoons

freshly squeezed lime juice from 2 limes 4servings

Lime wedges, for serving 355milliliters

shredded Monterey Jack cheese 2Tbsps

olive oil, divided 2Tbsps

chopped scallions, light green parts only 2

serrano peppers, thinly sliced, divided 1medium

shallot, thinly sliced

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.