Yield: Yields sixty 2-inch quesadillas.

This recipe makes individual two-bite hors d’oeuvres, but you can make a full-sized quesadilla and simply cut it into wedges after frying—not as pretty, but quicker. Also, if you have a portable burner, consider setting up a station to cook these little guys during the party. Guests love to gather round and eat the food right as it comes out of the pan, and the action of the cooking can make the party feel that much more lively.

Ingredients

For the mango salsa:

1 ripe mango, peeled, pitted, and diced into 1/4-inch cubes
1/2 red bell pepper, seeded and finely chopped
1 large ripe tomato, peeled, seeded, and diced
2 Tbs. finely chopped fresh chives
2 Tbs. chopped fresh cilantro
2 Tbs. fresh lime juice
1 fresh jalapeño, seeded and finely chopped
Kosher salt and freshly ground black pepper

For the quesadillas:

Twelve 8-inch flour tortillas
1-1/2 cups cooked crabmeat, picked over to remove any bits of shell
1-1/2 cups shredded Monterey Jack
2 ripe Hass avocados, pitted, peeled, and mashed
1/3 cup finely chopped scallion
1/3 cup lightly packed, finely chopped cilantro leaves
2 Tbs. fresh lime juice
Kosher salt and freshly ground black pepper
Grapeseed or canola oil for frying

Nutritional Sample Size per piece
Calories (kcal) : 50
Fat Calories (kcal): 28
Fat (g): 3.5
Saturated Fat (g): 1.5
Polyunsaturated Fat (g): 0.5
Monounsaturated Fat (g): 1.5
Cholesterol (mg): 5
Sodium (mg): 85
Carbohydrates (g): 4
Fiber (g): 1
Protein (g): 2

Preparation

Make the salsa:

Combine all of the salsa ingredients and let stand at least an hour at room temperature so the flavors can develop. Chill until ready to serve.

Make the quesadillas:

With a 2-inch cookie cutter, cut out 120 circles from the tortillas (you’ll get about 10 per tortilla).
In a large bowl, gently mix the crab, cheese, avocados, scallion, cilantro, lime juice, salt, and pepper. Spread the crab mixture onto 60 of the tortillas (about 1 Tbs. each) and top with the other tortillas.
To cook, heat a little oil in a nonstick sauté pan over medium heat and cook the quesadillas in batches until lightly browned and the cheese is melting, about 2 minutes per side. Serve warm with a bit of salsa on top.

Make Ahead Tips

You can assemble these quesadillas a couple of hours ahead; refrigerate them until ready to fry.

(4 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Mangos
IN THIS RECIPE
Crabmeat
IN THIS RECIPE
Flour Tortillas
FEATURED
Squash Blossoms

Reviews

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Reviews (4 reviews)

kitchenbitch | 07/17/2016
A family favorite! I make theses at Christmas as they are requested so often. But I love them in summer because they are fun and flavorful!
rojarch | 07/29/2014
Made it for a meal, mixing the avacado in with the crab makes for a green slurry, next time I will use slices of avacado. Also recommend lump crabmeat. If cheese is too salty it overwhelmes the crab, mjack is OK but check it first.
user-1028660 | 01/20/2013
SUCH A HIT!!! We even made these for a Thanksgiving appetizer at a friend's house - none were left. Every ingredient came together perfectly. Followed the recipe to a "T" and is one of the best appetizers I've ever made. My fiance has even eaten them for breakfast (when there are some left over).
Joanne67 | 03/03/2010
These are so good. When I make them for a crowd, people go crazy for them.

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What We're Cooking Now

Name: Crabmeat-Avocado Quesadillas
Yield: Yields sixty 2-inch quesadillas.
Cuisine: American
Ingredients: 1 ripe mango, peeled, pitted, and diced into 1/4-inch cubes; 1/2 red bell pepper, seeded and finely chopped; 1 large ripe tomato, peeled, seeded, and diced; 2 Tbs. finely chopped fresh chives; 2 Tbs. chopped fresh cilantro; 2 Tbs. fresh lime juice; 1 fresh jalapeño, seeded and finely chopped; Kosher salt and freshly ground black pepper; Twelve 8-inch flour tortillas; 1-1/2 cups cooked crabmeat, picked over to remove any bits of shell; 1-1/2 cups shredded Monterey Jack; 2 ripe Hass avocados, pitted, peeled, and mashed; 1/3 cup finely chopped scallion; 1/3 cup lightly packed, finely chopped cilantro leaves; 2 Tbs. fresh lime juice; Kosher salt and freshly ground black pepper; Grapeseed or canola oil for frying