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One-Pot Wonders

Crab and Avocado Quesadilla

Crab and Avocado Quesadilla

[Photographs: Yasmin Fahr]

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!

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Crab and Avocado Quesadilla

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About This Recipe

Yield:Serves 4
Active time:30 minutes
Total time:30 minutes
This recipe appears in: Skillet Suppers: Crab and Avocado Quesadilla

Ingredients

  • 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

Procedures

  1. 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. 2

    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.

  3. 3

    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.

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