Crabmeat-Avocado Quesadillas

This recipe makes individual two-bite quesadillas, but you can make 
full-sized and simply cut into wedges after frying. Not as pretty, 
but much quicker.


Yields sixty 2-inch quesadillas

For the mango salsa:
1 ripe mango, peeled, diced into 1/4 -inch cubes
1/2 bell pepper, seeded, minced
1 large ripe tomato, peeled, seeded, minced
2 T. snipped fresh chives
2 T. chopped fresh cilantro
2 T. lime juice
1 jalapeno, seeded and minced
Let stand at least one hour so flavors can develop. 
Chill until ready to serve.

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 Monterrey Jack cheese
2 ripe avocados, mashed
1/3 cup minced scallion
1/3 cup lightly packed minced cilantro
2 T. lime juice
s&p to taste
clarified butter for frying

With a 2-inch cookie cutter, cut out 120 circles from the tortillas 
(you'll get about 10 per tortilla). Gently mix together crab, cheese, 
avocados, scallion, cilantro, lime juice, salt and pepper. Spread 
about 1 T. onto each of 60 of the tortilla circles and top with the 
remaining circles.

To cook, heat a little clarified butter in a frying pan and cook 
until lightly browned and cheese is melting, about 2 minutes per 
side. Serve hot with a bit of salsa on top.