Lump Crab Avocado Quesadillas

Lump Crab Avocado QuesadillasLump Crab and Avocado QuesadillaNow, I know you’ve been wondering what exactly you should spread that Greek Yogurt Avocado Spread on… And you’ve been dying to try that Corn and Black Bean Salsa.

You have! You have! And I’m so excited about it, because these Lump Crab and Avocado Quesadillas are exactly what I had in mind!

Lump Crab and Avocado Quesadilla

Oozing with spicy pepper jack cheese (have you noticed that pepper jack is pretty much my favorite cheese ever?) and absolutely stuffed full of luscious, sweet lump crab, this quesadilla is the perfect vehicle for the creamy, zesty avocado spread and the warm, nutty blend of the corn and black bean salsa. Served hot on a crispy, toasty flour tortilla, food doesn’t get any better than this.

Lump CrabAll of the crab, cheese, black beans, avocado, and Greek Yogurt make this baby a super source of protein, plus all that fiber, vitamin C, folic acid, monounsaturated fat, calcium, and potassium. Whew! I’d say you’ve got yourself one well-rounded meal! Plus, it’s super filling. Which is amazing, because if it weren’t you might eat like.. 5 of them in a row or something crazy that I certainly would never attempt. Cough.

Lump Crab and Avocado Quesadilla 3Lump Crab Avocado Quesadillas

Per Quesadilla:

To assemble:

Spread Avocado Spread onto one half of the tortilla. Spread cheese evenly across the entire tortilla. Place the rest of the ingredients evenly along the half of the tortilla with the avocado spread.

Place onto a skillet over medium heat, open, until cheese begins to melt. Close the quesadilla by folding the only cheese side on top of the rest of the toppings and cook each side until golden brown, about 2 minutes per side.

Cut into 3 pieces with a sharp knife or a pizza cutter and serve hot!

Lump Crap and Avocado Quesadilla 2

4.0 from 1 reviews
Lump Crab Avocado Quesadillas
 
Prep time
Cook time
Total time
 
Quesadillas oozing with pepper jack cheese, sweet lump crab, warm and spicy salsa, and zesty avocado spread.
Author:
Recipe type: Pescetarian
Serves: 1
Ingredients
Per Quesadilla:
  • 1 Flour Tortilla
  • ¼-1/2 Cup Lump Crab
  • ¼ Cup Shredded Pepper Jack Cheese
  • 2 Tbsp. Greek Yogurt Avocado Spread
  • 2 Tbsp. Corn and Black Bean Salsa
Instructions
To assemble:
  1. Spread Avocado Spread onto one half of the tortilla. Spread cheese evenly across the entire tortilla. Place the rest of the ingredients evenly along the half of the tortilla with the avocado spread.
  2. Place onto a skillet over medium heat, open, until cheese begins to melt. Close the quesadilla by folding the only cheese side on top of the rest of the toppings and cook each side until golden brown, about 2 minutes per side.
  3. Cut into 3 pieces with a sharp knife or a pizza cutter and serve hot!

 

 

 

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2 Responses to “Lump Crab Avocado Quesadillas”

  1. September 18, 2013 at 10:22 am #

    Great recipe. Thanks!!

  2. June 9, 2014 at 10:17 pm #

    I made this recipe last night, and it was a complete hit! The kids loved it as much as the adults did. I had to chase everyone out of the kitchen so they would stop eating the avocado spread before I could finish making all of the quesadillas. Thanks so much!!!

Your comments make my heart (and my piglet) smile!

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