Crab and Avocado Quesadilla | Serious Eats : Recipes


  • Lime wedges, for serving
  • 2 tablespoons olive oil, divided
  • 4 (10-inch) corn tortillas
  • 2 tablespoons chopped scallions, light green parts only
  • 6 ounces picked crab meat
  • 1 ½ cup shredded Monterey Jack cheese
  • Kosher salt and freshly ground black pepper
  • + 6 more ingredients
    • 4 teaspoons freshly squeezed lime juice from 2 limes
    • 1 medium shallot, thinly sliced
    • ¼ cup fresh cilantro leaves, roughly chopped
    • 2 serrano peppers, thinly sliced, divided
    • 1 pint Sun Gold or cherry tomatoes, halved, divided
    • 3 ripe Hass avocados, cut in small chunks, divided

1 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. 2 Combine remaining avocado, tomato, serrano, cheese, crab meat, and scallions in a medium bowl and...

View full recipe at SpringPad


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