Cookbook:Crab Quesadillas with Mango Salsa

| Cuisine of Mexico | Seafood | Appetizers

Salsa

 * 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

Quesadilla

 * 1 lb. lump crabmeat
 * 1 package of 6-inch round flour tortillas
 * 1 medium green bell pepper, cut into thin strips
 * 1 medium red bell pepper, cut into thin strips
 * ½ ea. red onion, cut into strips
 * 1 tbsp olive oil
 * 8 oz mascarpone cheese
 * ¼ tsp cayenne pepper
 * ¼ cup cilantro, finely chopped
 * 1 cup Monterey Jack cheese, shredded
 * Cooking spray or vegetable oil

Salsa

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

Quesadillas

 * 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.
 * 9) Serve with mango salsa (recipe follows).