Crab Avocado Quesadillas Recipe 435

CRAB AND AVOCADO QUESADILLA

Crab and Avocado Quesadilla image

I threw this together from leftovers I had from making sushi the night before, and it was delicious!

Provided by Yummy InMyTummy

Categories Lunch/Snacks

Time 10m

Yield 1 quesadilla, 1-2 serving(s)

Number Of Ingredients 9

Ingredients

1 tortilla, medium
1/4 cup cheddar cheese
1/4 cup crab (immitation is fine)
4 slices avocados
1/2 green onion
salt
pepper
nutmeg (optional)
chili powder (optional)

Steps:

If you're cooking this in panni press or toaster oven, put the ingredients on one half of the tortilla. If you're using a microwave or oven, spread them out over the whole tortilla.
Sprinkle the cheese on the tortilla.
Put the crab on.
Put the avocado slices on.
Snip small circles of the green part of the green onion onto the tortilla.
Season, to taste, with salt and pepper.
Put on a dash of nutmeg or chilli powder, if you like.

CRAB & AVOCADO QUESADILLAS RECIPE - (4.3/5)

Crab & Avocado Quesadillas Recipe - (4.3/5) image

Provided by tammy1365

Number Of Ingredients 21

Ingredients

SALSA:
1 ripe mango, peeled, pitted, and diced into 1/4-inch cubes
1/2 red bell pepper, seeded and finely chopped
1 large ripe tomato, peeled, seeded, and diced
2 tablespoons fresh chives, finely chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice, freshly squeezed
1 fresh jalapeño, seeded and finely chopped
Kosher salt, to taste
Black pepper, freshly ground, to taste
QUESADILLAS:
12 (8-inch) flour tortillas
1 1/2 cups crabmeat, cooked, any bits of shell removed
1 1/2 cups Monterey Jack, shredded
2 ripe Hass avocados, pitted, peeled, and mashed
1/3 cup finely chopped scallion
1/3 cup lightly packed, finely chopped cilantro leaves
2 tablespoons fresh lime juice
Kosher salt, to taste
Black pepper, freshly ground, to taste
Grapeseed or canola oil for frying

Steps:

SALSA: Combine all of the salsa ingredients and let stand at least 1 hour at room temperature so the flavors can develop. Chill until ready to serve. QUESADILLAS: In a large bowl, gently mix the crab, cheese, avocados, scallion, cilantro, lime juice, salt, and pepper. Spread the crab mixture onto 6 of the tortillas and top with the other tortillas. To cook, heat a little oil in a nonstick sauté pan over medium heat and cook the quesadillas in batches until lightly browned and the cheese is melting, about 2 minutes per side. Serve warm with a bit of salsa on top.

AVOCADO QUESADILLAS

Avocado Quesadillas image

Avocados give quesadillas some nutritional value and, fortunately, my son likes them. Thinly slice the avocado, and add chicken or beef for extra protein. -Debbie Limas, North Andover, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings (2 quesadillas each).

Number Of Ingredients 7

Ingredients

1 tablespoon canola oil
16 corn tortillas (6 inches)
2 cups shredded Mexican cheese blend
1 cup pico de gallo
1 large ripe avocado, peeled and thinly sliced
3 tablespoons minced fresh cilantro
Additional pico de gallo

Steps:

Grease a griddle with oil; heat over medium heat. Lightly sprinkle tortillas with water to moisten., Place eight tortillas on griddle; sprinkle with cheese. After cheese has melted slightly, top with 1 cup pico de gallo, avocado and cilantro. Top with remaining tortillas., Cook 3-4 minutes on each side or until lightly browned and cheese is melted. Serve with additional pico de gallo.

Nutrition Facts : Calories 611 calories, Fat 37g fat (15g saturated fat), Cholesterol 50mg cholesterol, Sodium 455mg sodium, Carbohydrate 54g carbohydrate (2g sugars, Fiber 12g fiber), Protein 20g protein.

CRAB QUESADILLAS

Crab Quesadillas image

Quesadillas make a great snack as well as an easy lunch or supper! Kids just love them! This one can be easily made with shrimp, as well. :)

Provided by PalatablePastime

Categories Lunch/Snacks

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces lump crabmeat (imitation also works well)
1/2 cup sour cream
2 teaspoons freshly squeezed lime juice
4 green onions, finely chopped
salt
fresh ground pepper
2 cups queso fresco, grated ("or" other white farmer's cheese)
4 tablespoons chopped fresh cilantro
8 8-inch fat-free flour tortillas

Steps:

Shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl.
Season to taste with salt and pepper.
Heat griddle or small frying pan with a small amount of oil or cooking spray.
Take a tortilla, place about 1/8 of crab mixture on it and spread evenly.
Top with 1oz.
(about 1/4 cup) cheese and sprinkle with some chopped cilantro.
Place on hot griddle; when cheese starts to melt, fold in half.
Allow to heat through and brown nicely, then remove from heat.
Repeat with other tortillas.
Quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others.
Serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

Nutrition Facts : Calories 64.8, Fat 3.4, SaturatedFat 1.9, Cholesterol 27.9, Sodium 116.2, Carbohydrate 1.6, Fiber 0.2, Sugar 0.2, Protein 6.9

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