Crab and Avocado Quesadilla
- 3 ripe Hass avocados, cut in small chunks, divided
- 1 pint Sun Gold or cherry tomatoes, halved, divided
- 2 serrano peppers, thinly sliced, divided
- Âź cup fresh cilantro leaves, roughly chopped
- 1 medium shallot, thinly sliced
- 4 teaspoons freshly squeezed lime juice from 2 limes
- Kosher salt and freshly ground black pepper
- 1 ½ cup shredded Monterey Jack cheese
- 6 ounces picked crab meat
- 2 tablespoons chopped scallions, light green parts only
- 4 (10-inch) corn tortillas
- 2 tablespoons olive oil, divided
- Lime wedges, for serving
- This recipe is gluten-free
- Produce
- Cilantro, fresh leaves (1 cup)
- Hass avocados, ripe (3)
- Lime, wedges (1)
- Lime juice from 2 limes, freshly squeezed (4 teaspoons)
- Scallions (2 tablespoons)
- Serrano peppers (2)
- Shallot, medium (1)
- Sun gold or cherry tomatoes (1 pint)
- Seafood
- Picked crab meat (6 ounces)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (2 tablespoons)
- Bread & Baked Goods
- (10-inch) corn tortillas (4)
- Dairy
- A˝ cup shredded monterey jack cheese (1)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
47.5Rating
1-100
1-100
12Tweets
8Facebook
Shares
Shares
1StumbleUpon
Views
Views
70PinterestPins
Recipe Stats
Published September 4, 2012 (5 months ago).
134 people saved this recipe.
