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CRAB QUESADILLAS WITH A MANGO SALSA

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Ingredients

  • 8 flour tortillas
  • 4 tablespoon vegetable oil
Filling:
  • 8 flour tortillas
  • 4 tablespoon vegetable oil
  • 12 ounce maine crab or jumbo lump crab meat, picked for shells
  • 8 ounce corn
  • 2 ounce poblano chilies
  • 3 ounce lime juice
  • 2 ounce dijon mustard
  • 1 ounce worcestershire sauce
  • 12 ounce chihuahua
MANGO SALSA
  • 8 flour tortillas
  • 4 tablespoon vegetable oil
  • 12 ounce maine crab or jumbo lump crab meat, picked for shells
  • 8 ounce corn
  • 2 ounce poblano chilies
  • 3 ounce lime juice
  • 2 ounce dijon mustard
  • 1 ounce worcestershire sauce
  • 12 ounce chihuahua
  • 1/2 mango
  • 1/2 lime
  • 1 red onion
  • 1 tablespoon honey
  • 1/2 tablespoon jalapeno chili
  • 2 sprig cilantro

Preparation

Baking Directions:

Combine all the filling ingredients in a bowl; add salt and pepper to taste.

Lay 4 of the 8 tortillas on a flat surface and distribute the filling evenly.

Cover each with another tortilla, forming a sandwich.

To cook the quesadillas:Heat 1 tablespoon of oil in a nonstick sauté pan on medium heat for 2 minutes, or until the oil ‘shimmers’.

Place a quesadilla gently into the pan.

When it has browned on one side, gently flip with a spatula.

By the time the other side is brown, the quesadilla will be heated through and the cheese will have begun to melt around the edges.

Repeat for all 4 quesadillas.

MANGO SALSAMix all the ingredients together and add salt and pepper to taste.

Cut each quesadilla into quarters, garnish with the salsa and serve.

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