Crab Quesadillas with Mango Salsa
Crab quesadillas with mango salsa pair sweet shellfish with a cold, tart fruit topping. Mascarpone replaces the usual plain melted cheese in the filling, giving the crab a soft, rich binder that cayenne and cilantro keep from turning heavy. Monterey Jack adds the stretch, and baking the tortillas flat on sheets crisps a whole batch at once. The lime-sharp salsa, made ahead and chilled, cuts through every bite.
Instructions
Make the salsa first. Stir together the mango, plum tomato, sweet red pepper, lime juice and the 1 tablespoon of fresh cilantro, then chill it for at least 2 hours.
Heat the oven to 450 °F (230 °C). Warm the olive oil in a frying pan, add the onion and both bell peppers, and cook for about 5 minutes, until the onion turns translucent.
While the vegetables cook, go through the crabmeat with your fingers and pull out any bits of shell. Stir in the mascarpone, cayenne and the ¼ cup of chopped cilantro until evenly mixed.
Spray half of the tortillas with cooking spray and lay them on baking sheets, sprayed side down. Divide the crab mixture among them, then top with equal amounts of the onion and pepper mixture and sprinkle with the Monterey Jack.
Cover each with a remaining tortilla and spray the tops. Bake for about 10 minutes, until golden.
Let the quesadillas rest for a minute out of the oven, then cut each one into quarters. Serve with the chilled mango salsa.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
