Avocado Quesadillas with Mango Salsa
By Melissa's Corporate Chefs


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
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)


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

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.