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
Quesadillas:
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
Instructions
To make the salsa, combine all the ingredients in a small bowl; set aside.
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.
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.