Crab Quesadillas with Pierpont Guacamole

Quesadilla Ingredients:
1 flour tortilla, 14 inch diameter
1 cup Monterrey Jack cheese, grated
2 tablespoons Jalapenos (fresh or pickled), sliced or to taste
1 tablespoon butter
4 – 6 ounce package of king crab, snow crab or imitation crab (Note: For best flavor, we
recommend meat from one fresh crab leg)

Melt butter in a non-stick pan over medium high heat. Place tortilla in pan and spread ½ of the Jack cheese over ½ of the tortilla. Place all of the crab meat on top of the cheese. Place jalapenos on top of the crab, and top with the remainder of the Jack cheese.

As the tortilla warms, fold the empty tortilla half over to form a half-circle. Let grill for 3 minutes. Turn over and grill for another 3 minutes. Serve immediately.

Guacamole Ingredients:

(Use as dipping sauce for quesadilla)

  • 2 each fresh Haas Avocado, cut in half, peeled and de-seeded
  • 1 teaspoon tomato, diced fine
  • 1 teaspoon yellow onion, chopped
  • 1 teaspoon fresh cilantro, chopped
  • ½ teaspoon fresh jalapeno, diced
  • ½ teaspoon fresh garlic, chopped
  • juice of ½ fresh lime
  • salt to taste ( pinch )

    Method for Guacamole:

    Place all of the above ingredients together in a mixing bowl. Using a fork or potato masher, mash all ingredients thoroughly until texture is smooth and consistent throughout.

    Serve at room temperature with quesadillas (or may be refrigerated first if desired).

    Serves 4 as an appetizer. Serves 1 as an entrée.

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