Crab Quesadillas with Avocado-Tomato Salsa

10 oz. queso fresco, crumbled
10 oz. lump crabmeat, picked over
4 red peppers, roasted, peeled, seeded, and diced
1 med. red onion, diced
2 jalelpeños, seeded and diced
1⁄2 bunch cilantro, leaves only, roughly chopped.
8 flour tortillas (8-in.)

For salsa:
1 avocado, peeled and diced
3 plum tomatoes, seeded and diced
1 jalepeño, seeded and diced
1⁄4 cup chopped red onion
2 limes, juiced
1⁄2 bunch cilantro, leaves only, roughly chopped