I think quesadillas are so versatile and delicious! You can seriously stuff anything between 2 tortillas, heat it up, provide a dipping sauce, and you have instant comfort food. If you’re cooking for more than 3 or 4 people, keep in mind that you can slice them and transfer to cookie sheets in a warm oven, while you cook more. If you’ve never tried the combination of crab and avocado, I urge you to do so!
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TIPS:
Makes 2 - 4 servings - depending on if you're using as an appetizer or main meal.
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Ingredients
olive oil 1 small red bell pepper, thinly sliced (optional) 1 small jalapeño, sliced ½ onion, chopped medium 1 cup picked crab meat 1 Tbsp lime juice salt and pepper |
2 ripe avocados, diced
1/4 cup fresh cilantro leaves, roughly chopped flour tortillas (any size, but smaller ones are easier to handle) 1 & 1/2 cups shredded Monterey Jack or Pepper Jack cheese lime or lemon slices for garnish and serving sour cream, favorite salsa, or Courtney's Con Queso for dipping |
Steps
- Heat a skillet on medium heat with 1 tablespoon or a little more olive oil. Saute’ the peppers and onion until the onion is translucent.
- Stir in the crab meat, lime juice, salt, and pepper. Cook for about 2 minutes until all is warmed through and some of the liquid is reduced. If there is too much liquid, drain some off and discard.
- Remove from heat and stir in avocados and cilantro. Set aside.
- Heat a tablespoon or more (not too much) olive oil in a cast iron or heavy bottom skillet over medium heat. Make sure your tortillas will fit in the pan.
- Place one tortilla on a clean surface, sprinkle cooked fillings all over it and the shredded cheese, but don't put too thick, or it will fall apart. Put another tortilla on top. Carefully transfer the tortilla to the heated skillet.
- Put a smaller skillet or pot on top and press down (not too hard)! Take a peek. When the tortilla bottom is lightly browned, carefully flip it over and cook the other side the same way. If you are cooking more than a couple, transfer the finished quesadilla to a cookie sheet and put inside a preheated 200° F oven to stay warm while you cook more.
- Repeat process, until all are cooked. You may have to add a bit more oil to your skillet if it gets too dry.
- Slice them in halves or quarters, depending on the size of the tortilla. I use a pizza wheel cutter to easily cut them.
- Serve with your favorite salsa, sour cream, or Courtney's Con Queso recipe and few lime or lemon wedges.
