Cookbook:Crab Quesadillas with Mango Salsa

Cookbook | Ingredients | Recipes | Cuisine of Mexico | Seafood | Appetizers




  • 2 cups fresh mango, diced fine
  • 1 cup plum tomato, diced fine
  • ¼ cup sweet red pepper, minced
  • 3 Tbsp. fresh lime juice
  • 1 Tbsp. fresh cilantro, chopped fine



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


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