California Avocado season has ended.

Crab & California Avocado Quesadilla

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Prep time:


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Crab & California Avocado Quesadilla



Serves: 2

6 oz. shredded Monterey Jack Cheese
3 oz. crab meat
1/2 Fresh California Avocado*, peeled and diced
1 oz. scallions, roughly chopped
As needed Pinch of black pepper
1 tsp. olive oil
2 9" flour tortillas
As needed Pico de Gallo (recipe follows)
As needed Chipotle Aioli (recipe follows)
As needed Sour cream for serving
As needed Pico de Gallo (Yield: 2 cups)
1 large heirloom tomato, diced
1 small red onion, diced
1 jalapeno, finely diced
2 Tbsp. cilantro, chopped
2 limes, juiced
As needed Chipotle Aioli (Yield: 1 1/4 cup)
8 oz. mayonnaise
2 Tbsp. water
1 Tbsp. chipotle chile powder
1/2 Tbsp. lime juice
1 garlic clove, minced
1 tsp. cilantro, chopped
As needed Salt and pepper to taste

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


Pico de Gallo:

  1. Combine all ingredients in bowl, gently mix.

Chipotle Aioli:

  1. Whisk together all ingredients in mixing bowl.

To Assemble:

  1. In a small bowl, gently fold together the crab meat, avocado, scallions, and pepper.
  2. Heat a flat grill pan or skillet over medium heat.  Coat pan with the olive oil.  Lay tortillas on pan and cover each with 3 oz. of cheese.  Then place half the crab mixture over each.  Fold each tortilla in half and continue to cook for 3-5 minutes on each side until cheese is melted.
  3. Cut each quesadilla in four pieces. Serve with Chipotle Aioli, Pico de Gallo, and sour cream on the side.

*A large Fresh California Avocado weighs about 8 oz.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Moss Beach Distillery, Moss Beach CA


(2 Ratings)