All Categories

Crab & California Avocado Quesadilla

Crab & California Avocado Quesadilla


Total time:


Prep time:


Cook time:



Serving Size: 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

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them


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.

Recipe Tags

  • cheese
  • chef recipes
  • Chipotle
  • crab
  • foodservice
  • jalapeno
  • seafood
  • tomatoes

About the author


2 ratings

Recent pages: