This recipe appears in:Skillet Suppers: Crab and Avocado Quesadilla
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- 3 ripe Hass avocados, cut in small chunks, divided
- 1 pint Sun Gold or cherry tomatoes, halved, divided
- 2 serrano peppers, thinly sliced, divided
- ¼ cup fresh cilantro leaves, roughly chopped
- 1 medium shallot, thinly sliced
- 4 teaspoons freshly squeezed lime juice from 2 limes
- Kosher salt and freshly ground black pepper
- 1 ½ cup shredded Monterey Jack cheese
- 6 ounces picked crab meat
- 2 tablespoons chopped scallions, light green parts only
- 4 (10-inch) corn tortillas
- 2 tablespoons olive oil, divided
- Lime wedges, for serving
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.
Combine remaining avocado, tomato, serrano, cheese, crab meat, and scallions in a medium bowl and toss to mix. Divide mixture evenly between tortillas, covering half of each tortilla and leaving a 1/2-inch gap around the edge. Fold tortillas to close quesadillas.
Heat 1 of oil in 10-inch stainless steel skillet over medium heat until shimmering. Carefully add two folded tortillas to skillet and cook, shaking pan gently until first side is golden brown and puffed, 1 to 2 minutes. Carefully fip tortillas with a flexible slotted spatula, sprinkle with salt, and cook on second side until golden brown and puffed, 1 to 2 minutes longer. Transfer to a paper towel-lined plate and allow to rest while you repeat with the remaining oil and quesadillas. Allow cooked quesadillas to rest 1 minute after cooking for cheese to melt. Cut into wedges and serve with avocado salsa.