Crab & Avocado Quesadillas

Day PartDinner
Menu PartEntree
Cuisine TypeAmerican

Moss Beach Distillery
Moss Beach, Calif.

Quesadillas are always a crowd favorite, either as a lunch item, shared appetizer or snack, or lighter main dish. This version combines crab, Jack cheese and avocado as a filling for flour tortillas. Housemade pico de gallo and chipotle aioli add a zesty counterpoint.


Pico de Gallo

1 large heirloom tomato
1 small red onion, diced
1 jalapeno, seeded and finely diced
2 tbsp. chopped cilantro
2 limes, juiced

Chipotle Aioli

8 oz. mayonnaise
2 tbsp. water
1 tbsp. chipotle chili powder
½ tbsp. lime juice
1 garlic clove, minced
1 tsp. chopped cilantro
Salt and pepper, to taste


6 oz. shredded Monterey Jack cheese
3 oz. crab meat
½ avocado, peeled and diced
1 oz. scallions, roughly chopped
Pinch black pepper
1 tsp. olive oil
2 flour tortillas (9-in. size)
Sour cream


1. Prepare pico de gallo: Combine all ingredients in bowl; gently mix to combine.
2. Prepare chipotle aioli: Combine all ingredients in bowl; whisk to blend. Refrigerate until serving time.
3. Prepare quesadillas, in small bowl, gently fold together crab meat, avocado, scallions and pepper.
4. Heat a flat grill pan or skillet over medium heat; coat pan with olive oil. Lay tortillas on pan and cover each with 3 ounces cheese. Place half the crab mixture on top. Fold each tortilla in half and continute to cook 3 to 5 minutes on each side until cheese is melted.
5. To serve, cut each quesadilla in four pieces. Serve with chipotle aioli, pico de gallo and sour cream on the side.

Photo courtesy of California Avocado Commission

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