Tuesday, April 5, 2011

Crab Quesadillas with Mango Salsa

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
  • 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
Combine ingredients in a medium to large bowl and place in your refrigerator.

  • Flour tortillas
  • Swiss Emmental cheese
  • Fresh crab meat
  • Green onion, chopped
I'm assuming I don't need to explain how to make the quesadillas. But if you would like more instruction, just leave me a comment and I'll be happy to walk you through it.
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!

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