Crab & Avocado Quesadillas with Mango Salsa
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Cook time: 
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Serves: 3
Epic combination. Make now!
Mango Salsa:
  • 1 mango, peeled, pitted, and cut into ¼ inch cubes
  • ½ red bell pepper, seeds and ribs removed, chopped small
  • 1 jalapeno, seeds and ribs removed, minced
  • ¼ cup cilantro, minced
  • 2 scallions, minced
  • juice of 1 lime
  • ¼ cup minced red onion
  • ¼ tsp kosher salt
  • 1 avocado
  • 2 Tbsp cilantro, minced
  • juice of ½ lime
  • 4 oz Monterey Jack cheese, shredded
  • 1 cup crabmeat, picked over
  • ½ tsp hot sauce
  • ¼ tsp kosher salt and freshly ground black pepper, to taste
  • 3 (10-inch) whole wheat tortillas
  1. To make the salsa, combine all the ingredients in a small bowl; set aside.
  2. In a medium bowl, mash the avocado with the back of a fork until it's almost smooth. To the avocado, add the cilantro, lime juice, cheese, crab, hot sauce, salt, and black pepper; mix well.
  3. Heat a large, non-stick skillet over medium heat or alternately, an electric griddle. Spread the crab mixture over half of the tortilla and fold in half; transfer to the skillet or griddle. Cook quesadillas 3-5 minutes per side, or until golden. Slice quesadilla into wedges and serve with the mango salsa.
Recipe from Fine Cooking, as seen on and adapted by Pink Parsley
Nutrition Information
Serving size: 1 quesadilla Calories: 467 Fat: 24.0 Carbohydrates: 43.0 Sugar: 9.0 Sodium: 909 Fiber: 9.0 Protein: 28.7 Cholesterol: 100
Recipe by Prevention RD at