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Crab & California Avocado Quesadilla

Crab & California Avocado Quesadilla

From: Moss Beach Distillery, Moss Beach, CA. Yield: 2 servings.

6 oz. shredded Monterey Jack Cheese

3 oz. crab meat

½ Fresh California Avocado*, peeled and diced

1 oz. scallions, roughly chopped

pinch of black pepper

1 tsp. olive oil

2 9-inch flour tortillas

as needed, pico de gallo (recipe follows)

as needed, chipotle aioli (recipe follows)

as needed, sour cream for serving


1 large heirloom tomato, diced

1 small red onion, diced

1 jalapeño, finely diced

2 Tbsp. cilantro, chopped

2 limes, juiced


8 oz. mayonnaise

2 Tbsp. water

1 Tbsp. chipotle chile powder

½ Tbsp. lime juice

1 garlic clove, minced

1 tsp. cilantro, chopped

to taste, salt and pepper

For Pico de Gallo: Combine all ingredients in bowl; gently mix.

For Chipotle Aioli: Whisk together all ingredients in mixing bowl.

To assemble: In a small bowl, gently fold together the crab meat, avocado, scallions and pepper. Heat a flat grill pan or skillet over medium heat. Coat pan with olive oil. Lay tortillas on pan and cover each with 3 oz. cheese. Place half the crab mixture over each. Fold each tortilla in half and continue to cook for 3-5 minutes on each side until cheese is melted. Cut each quesadilla in four pieces. Serve with Chipotle Aioli, Pico de Gallo and sour cream on the side.

*A large Fresh California Avocado weighs about 8 oz.

TAGS: Food & Drink