Crabmeat-Avocado Quesadillas are a delicious and creamy twist on a classic. The rich crabmeat pairs perfectly with the smooth avocado, making these quesadillas a standout appetizer or meal.
Start by preparing the filling. In a bowl, combine fresh crabmeat with diced avocado. Add some chopped cilantro, a squeeze of lime juice, and a pinch of salt and pepper. Mix gently to combine without mashing the avocado.
Heat a large skillet over medium heat. Place a tortilla in the skillet and sprinkle a layer of shredded cheese, such as Monterey Jack or cheddar, over half of the tortilla. Spoon the crabmeat-avocado mixture on top of the cheese.
Fold the tortilla in half, covering the filling. Cook until the bottom is golden and crispy, then carefully flip to cook the other side. Continue cooking until the cheese is melted and the tortilla is crispy on both sides.
Remove the quesadilla from the skillet and let it cool for a minute before cutting into wedges.
Serve the Crabmeat-Avocado Quesadillas hot, with sides like sour cream, salsa, or guacamole. These quesadillas are perfect for a quick lunch, a tasty appetizer, or a fun dinner option. Enjoy the creamy, cheesy, and slightly tangy flavors with every bite.
Crabmeat-Avocado Quesadillas
Equipment
- Large skillet or griddle
- Mixing bowl
- Spatula
- Instructions:
Ingredients
- 8 flour tortillas about 8 inches in diameter
- 1 cup crabmeat carefully checked for shells
- 1 ripe avocado peeled, pitted, and sliced
- 1 cup shredded Monterey Jack cheese
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped fresh cilantro
- 1 jalapeño seeded and finely chopped (optional)
- 1 lime cut into wedges for serving
- Salt and pepper to taste
- Olive oil or butter for frying
Instructions
- Prep the Filling: In a mixing bowl, gently combine the crabmeat, red onion, cilantro, and jalapeño (if using). Season with a bit of salt and pepper. Carefully fold in the avocado slices, trying to keep them intact.
- Assemble the Quesadillas: Lay out four tortillas on a flat surface. Sprinkle a portion of the shredded cheese on each tortilla. Divide the crabmeat and avocado mixture evenly among the tortillas, spreading it over the cheese. Top with the remaining cheese and cover with another tortilla.
- Cook: Heat a drizzle of olive oil or a bit of butter in a large skillet or on a griddle over medium heat. Carefully place one quesadilla at a time in the skillet and cook until the bottom tortilla is golden brown, about 2-3 minutes. Using a spatula, carefully flip the quesadilla and cook the other side until golden brown and the cheese is melted, another 2-3 minutes.
- Serve: Cut each quesadilla into quarters and serve hot with lime wedges on the side.
Notes
Serve these crabmeat-avocado quesadillas with a side of sour cream, salsa, and a fresh green salad for a complete meal. They pair beautifully with a crisp white wine or a cold beer. Tips: Be gentle when mixing the avocado into the crab mixture to maintain chunks of avocado for a varied texture.
Ensure the skillet or griddle is properly heated before adding the quesadillas to achieve a crispy exterior without burning.
For an extra touch of flavor, consider adding a sprinkle of chili powder or a drizzle of chipotle sauce to the crab mixture.
Enjoy your sophisticated take on the classic quesadilla, perfect for any occasion that calls for something a bit more special.