Crab Quesadillas with Mango Salsa
Not your average quesadillas here! These are filled with delectable crabmeat and Monterey Jack cheese and served with a kicky mango salsa.
1 large mango, seeded, peeled and diced*
2 tablespoons chopped red onion
1 tablespoon lemon juice
1 1/2-inch piece gingerroot, peeled and grated
1/8 teaspoon cayenne pepper
1/4 pound crabmeat, flaked
1 1/2 tablespoons chopped fresh cilantro
1/2 jalapeño, seeded and minced
4 tablespoons vegetable oil - divided use
4 flour tortillas
2 cups shredded Monterey Jack cheese
- To make salsa, mix together mango, onion, lemon juice, ginger, and cayenne pepper and chill.
- In a small bowl, mix together crabmeat, cilantro, and jalapeño; set aside.
- Heat a 10-inch cast-iron skillet over medium heat and lightly coat with 1 tablespoon oil. Place 1 tortilla in the pan, cook less than a minute, and turn. Sprinkle with 1 cup of the cheese. Top with an even layer of half the crab mixture, and top with another tortilla. Press with spatula, reduce heat to medium-low, and cook until the cheese is melted and the tortillas are browned in spots, about 5 minutes total, turning frequently with a spatula. Transfer to serving platter: repeat with remaining ingredients. To serve, slice each into quarters and top with salsa.
Makes 8 servings.
*To Peel a Mango: Stand the mango on end and slice down along the sides of the large flat pit with a boning knife or other long, flexible knife, curving around the pit as you slice. You will end up with three sections: two larger, rounded sections and a flat center section. Score the fruit in each rounded section lengthwise into slices, then crosswise into chunks, if desired. Holding a rounded section by its edges, push at the curved bottom to turn the rind inside out. The slices or chunks can then be cut away from the rind. Trim away rind from the flat center section and separate as much fruit as possible from the pit. Always cut away from yourself and be careful—mango is very slippery.