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Avocado Quesadillas with Mango Salsa
By Melissa's Corporate Chefs

Avocado Quesadillas with Mango Salsa

Ingredients


Salsa
1/2 Organic Mango, seeded and diced
1 Organic Roma Tomatoes, seeded and diced
1 stalk Scallions or Green Onions, chopped
1 Organic Limes, juice freshly squeezed
1/2 tablespoon Mint
3 tablespoons Raspberry Vinegar
Organic Grinders, Chile Seasoning, to taste
Quesadilla
1 cup Crab, cooked and shredded
3 ounces Monterey Jack Cheese, shredded
1 Organic Avocado, diced
1/4 cup Scallions or Green Onions, chopped
1/4 cup Cilantro, chopped
1/4 cup Fire Roasted Red Bell Pepper, chopped
3 tablespoons Roasted Sweet Corn
1 tablespoon Lime Juice
Salt and Black Pepper, to taste
6 Flour Tortillas (8 inches)

Directions

Salsa
In a bowl, combine all ingredients and toss gently. Cover and chill at least 1 hour.

Quesadillas
Preheat oven to 350 degrees.

Combine all ingredients except tortillas and toss gently. Season. Place three tortillas on baking sheet and divide mixture over tortillas, spreading evenly. Top with remaining 6 tortillas and bake until the cheese is just melted.

Cut into triangles and serve with mango salsa.

Makes 6 servings.