Crab Quesadillas with Fresh Mango Salsa is fun and pretty and the mango salsa is very therapeutic to make (well, I think so anyway). I suggest preparing the mango salsa and hour or so before preparing the crab quesadillas, so that the flavors have a chance to blend.
Here’s the recipe for one of my favorite dishes!
Mango Salsa
Quesadillas
And my suggested pairing? A Sauvignon Blanc – Chalk Hill is usually the one I go with. Chardonnay or Pinot Grigio may also work well, but the Sauvignon Blanc is always my first pick.
Try it out and let me know what you think!
Here’s the recipe for one of my favorite dishes!
Mango Salsa
- 2 mangos, diced small
- 1 red pepper, diced small
- 1 small red onion, diced small
- 1 large jalapeno pepper, diced small (remove seeds first)
- 2 Tbsp. fresh lime juice
- 1 Tbsp. raw sugar
- ¼ cup of cilantro, chopped
- For a little extra spice, add a few drops of hot pepper sauce
Quesadillas
- Flour tortillas
- Swiss Emmental cheese
- Fresh crab meat
- Green onion, chopped
And my suggested pairing? A Sauvignon Blanc – Chalk Hill is usually the one I go with. Chardonnay or Pinot Grigio may also work well, but the Sauvignon Blanc is always my first pick.
Try it out and let me know what you think!