Crab Quesadillas with Mango Salsa
This is an interesting combination of casual dining and elegant indulgence. It may look like just a quesadilla, but it's actually stuffed with crab and marscapone cheese. The mango salsa complements the seafood wonderfully.
Yield: 10 Servings Ready in 30 minutes
favorite of 10 people 6 people want to try
Verified by cferrara
|1 poundlump crabmeat|
|1 package6-inch round flour tortillas|
|1 mediumgreen pepper; cut into thin strips|
|1 mediumred pepper; cut into thin strips|
|1/2 of ared onion; cut into strips|
|1 tablespoonolive oil|
|8 ouncesmarscapone cheese|
|1/4 teaspooncayenne pepper|
|1/4 cupcilantro; finely chopped|
|1 cupMonterey Jack Cheese; shredded|
|2 cupsfresh mango; diced fine|
|1 cupplum tomato; diced fine|
|1/4 cupsweet red pepper; minced|
|3 tablespoonsfresh lime juice|
|1 tablespoonfresh cilantro; chopped fine|
Crab Quesadillas with Mango Salsa Preparation
Heat the olive oil in a frying pan. To that, add the onions and peppers. Cook for about 5 minutes or until onions are transparent.
Meanwhile, sift through the crab meat and remove any shell fragments. Stir into the crab the marscapone cheese, cayenne pepper and cilantro. Mix well.
Spray half of the tortillas with cooking spray. Lay them flat (sprayed side down) on baking sheets. Add equal portions of the crab meat and then equal portions of the onions and peppers. Sprinkle with the Monterey Jack cheese. Place the remaining tortillas on top and spray with cooking spray.
Bake for about 10 minutes or until golden in color.
After removing from the oven, allow to sit for a minute. Then, cut each tortilla into quarters. Serve with mango salsa.
Combine all ingredients together. Chill for at least 2 hours before serving.
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