| Crab Quesadillas with Mango
Salsa A combination of casual dining and elegant indulgence. It may look like just a quesadilla, but it's actually stuffed with crab and mascarpone cheese. The mango salsa complements the seafood wonderfully. Ingredients: Preheat the oven to 450 degrees. 1 lb. lump crabmeat 1 package of 6-inch round flour tortillas 1 medium green pepper, cut into thin strips 1 medium red pepper, cut into thin strips 1/2 of a red onion, cut into strips 1 Tbsp. olive oil 8 oz. mascarpone cheese 1/4 tsp. cayenne pepper 1/4 cup cilantro, finely chopped 1 cup Monterey Jack cheese, shredded cooking spray Directions: Heat the olive oil in a frying pan. To that, add the onions and peppers. Cook for about 5 minutes or until onions are transparent. Meanwhile, sift through the crab meat and remove any shell fragments. Stir into the crab the mascarpone cheese, cayenne pepper and cilantro. 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 and then equal portions of the onions and peppers. Sprinkle with the 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 to sit for a minute. Then, cut each tortilla into quarters. Serve with mango salsa (recipe follows). *************************** Mango Salsa Recipe Ingredients: 2 cups fresh mango, diced fine 1 cup plum tomato, diced fine 1/4 cup sweet red pepper, minced 3 Tbsp. fresh lime juice 1 Tbsp. fresh cilantro, chopped fine Directions: Combine all ingredients together. Chill for at least 2 hours before serving. |
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