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
PICO DE GALLO (YIELDS 2 CUPS):
1 large heirloom tomato, diced
1 small red onion, diced
1 jalapeño, finely diced
2 Tbsp. cilantro, chopped
2 limes, juiced
CHIPOTLE AIOLI (YIELDS 1¼ CUPS):
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.
