Crab Quesadillas with Mango Salsa

Crab Quesadillas with Mango Salsa Recipe from Mexico

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Crab Quesadillas with Mango Salsa is a delicious and flavorful dish that combines the sweetness of mango salsa with the savory taste of lump crabmeat and melted cheese. This recipe is perfect for a quick and easy meal that is sure to impress your family and friends.

History

Quesadillas have been a popular dish in Mexican cuisine for centuries. The combination of cheese, meat, and vegetables sandwiched between two tortillas has been a staple in Mexican households for generations. The addition of crabmeat and mango salsa adds a unique twist to this traditional dish, creating a fusion of flavors that is both delicious and satisfying.

Ingredients

Quesadilla

1 lb (454 g) lump crabmeat
1 package of 6 inches round flour tortillas
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
0.5 of a red onion, cut into strips
1 tbsp olive oil
8 oz (227 g) mascarpone cheese
0.25 tsp cayenne pepper
0.25 cup cilantro, finely chopped
1 cup monterey jack cheese, shredded
cooking spray

Salsa

2 cup fresh mango, diced fine
1 cup plum tomato, diced fine
0.25 cup sweet red pepper, minced
3 tbsp fresh lime juice
1 tbsp fresh cilantro, chopped fine

How to prepare

Quesadillas

Preheat the oven to 450°F (230°C).
Heat the olive oil in a frying pan. Add the onions and peppers. Cook for about 5 minutes or until the onions are translucent.
Meanwhile, sift through the crab meat and remove any shell fragments.
Stir the marscapone cheese, cayenne pepper, and cilantro into the crab. Mix well.
Spray half of the tortillas with cooking spray. Lay them flat (sprayed side down) on baking sheets.
Add equal portions of the crab meat, followed by equal portions of the onions and peppers. Sprinkle with Monterey Jack cheese.
Place the remaining tortillas on top and spray with cooking spray.
Bake for about 10 minutes or until golden in color.
After removing from the oven, allow them to sit for a minute.
Then, cut each tortilla into quarters.
Serve with mango salsa (recipe follows).

Salsa

Combine all ingredients together. Chill for at least 2 hours before serving.

Variations

Substitute shrimp or lobster for the crab meat for a different flavor profile.
Add diced avocado to the mango salsa for a creamy texture.
Use different types of cheese, such as cheddar or pepper jack, for a unique twist on the classic quesadilla.

Cooking Tips & Tricks

Be sure to remove any shell fragments from the crab meat before mixing it with the other ingredients.

- Preheat the oven to the correct temperature to ensure that the quesadillas cook evenly and become crispy.

- Allow the quesadillas to sit for a minute after removing them from the oven to allow the cheese to set and the flavors to meld together.

- Chill the mango salsa for at least 2 hours before serving to allow the flavors to develop and intensify.

Serving Suggestions

Serve Crab Quesadillas with Mango Salsa with a side of guacamole, sour cream, and a fresh green salad for a complete and satisfying meal.

Cooking Techniques

Baking the quesadillas in the oven ensures that they cook evenly and become crispy on the outside while remaining gooey and cheesy on the inside. This method also allows for easy preparation and cleanup.

Ingredient Substitutions

If you are unable to find lump crabmeat, you can use canned crab meat or imitation crab meat as a substitute. You can also use different types of peppers or onions to suit your taste preferences.

Make Ahead Tips

You can prepare the mango salsa ahead of time and store it in the refrigerator for up to 2 days. The quesadillas can also be assembled and stored in the refrigerator before baking, making them a convenient option for meal prep.

Presentation Ideas

Serve Crab Quesadillas with Mango Salsa on a platter garnished with fresh cilantro and lime wedges for a colorful and appetizing presentation. You can also arrange the quesadilla quarters in a circular pattern for a visually appealing display.

Pairing Recommendations

Pair Crab Quesadillas with Mango Salsa with a crisp white wine, such as Sauvignon Blanc or Chardonnay, to complement the flavors of the dish. A light and refreshing beer, such as a pilsner or wheat beer, also pairs well with this meal.

Storage and Reheating Instructions

Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. To reheat, place the quesadillas on a baking sheet and bake in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Crab Quesadillas with Mango Salsa contains approximately 350 calories.

Carbohydrates

Each serving of Crab Quesadillas with Mango Salsa contains approximately 25 grams of carbohydrates.

Fats

Each serving of Crab Quesadillas with Mango Salsa contains approximately 15 grams of fats.

Proteins

Each serving of Crab Quesadillas with Mango Salsa contains approximately 20 grams of proteins.

Vitamins and minerals

Crab meat is a good source of vitamins and minerals, including vitamin B12, zinc, and selenium. Mango salsa provides a healthy dose of vitamin C and vitamin A.

Alergens

This recipe contains dairy (cheese) and shellfish (crab), which may be allergens for some individuals.

Summary

Crab Quesadillas with Mango Salsa is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious and delicious choice for any meal.

Summary

Crab Quesadillas with Mango Salsa is a delicious and satisfying dish that combines the flavors of lump crabmeat, melted cheese, and sweet mango salsa. This recipe is easy to prepare and perfect for a quick and flavorful meal that is sure to impress your family and friends. Enjoy!

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Crab Quesadillas with Mango Salsa. It was a warm summer day, and I was visiting my friend Maria in her beachfront cottage. Maria was known for her culinary skills, and she had promised to cook up something special for dinner that evening.

As I walked into her kitchen, the aroma of spices and fresh ingredients filled the air. Maria greeted me with a smile and said, "I'm going to teach you how to make my famous Crab Quesadillas with Mango Salsa." I was intrigued and excited to learn a new recipe, especially one that combined the flavors of crab and mango.

Maria began by showing me how to prepare the mango salsa. She diced ripe mangoes, red onion, jalapeno peppers, and fresh cilantro, and then mixed them together with a splash of lime juice and a pinch of salt. The vibrant colors and fragrant aroma of the salsa made my mouth water in anticipation.

Next, Maria taught me how to make the crab filling for the quesadillas. She sautéed lump crab meat with garlic, onions, bell peppers, and a blend of spices until it was fragrant and cooked through. The sweet and delicate flavor of the crab combined with the savory spices created a mouthwatering mixture that would be the star of the quesadillas.

As we assembled the quesadillas, Maria explained the importance of layering the ingredients evenly and folding the tortillas just right to ensure a crispy and delicious result. We placed a generous amount of the crab filling onto a tortilla, topped it with shredded cheese, and then folded it in half before cooking it on a hot skillet until golden brown and crispy.

Once the quesadillas were cooked to perfection, Maria served them with a dollop of the mango salsa on top. The combination of flavors and textures was truly unforgettable - the creamy crab filling, the melted cheese, the crispy tortilla, and the sweet and tangy mango salsa all came together in a symphony of taste.

As I took my first bite of the Crab Quesadilla with Mango Salsa, I was transported to culinary heaven. The flavors danced on my taste buds, and I could feel the love and care that Maria had poured into this dish. It was a recipe that captured the essence of summer - fresh, vibrant, and full of flavor.

After dinner, Maria shared with me the story behind this recipe. She had learned it from a local fisherman while vacationing in Mexico many years ago. The fisherman had shown her how to catch and cook fresh crab, and then shared with her his family recipe for Crab Quesadillas with Mango Salsa. Maria had tweaked the recipe over the years, adding her own twist to make it truly her own.

I was grateful to Maria for sharing this special recipe with me, and I knew that it would become a staple in my own kitchen for years to come. Every time I make Crab Quesadillas with Mango Salsa, I am reminded of that warm summer day at Maria's beachfront cottage, where I learned not just a recipe, but a story of love, friendship, and the joy of cooking. And for that, I am forever grateful.