Lump Crab Avocado QuesadillasNow, 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!
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.
All 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 Avocado Quesadillas
Per Quesadilla:
- 1 Flour Tortilla
- 1/4-1/2 Cup Lump Crab
- 1/4 Cup Shredded Pepper Jack Cheese
- 2 Tbsp. Greek Yogurt Avocado Spread
- 2 Tbsp. Corn and Black Bean Salsa
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!
- 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
- 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!
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