Avocado Quesadillas with Mango Salsa


For the quesadillas:
1 cup Crab cooked and shredded
3 ounces Monterey Jack Cheese shredded
1 Organic Avocado diced
1/4 cup Scallions or Green Onions chopped
1/4 cup Cilantro chopped
1/4 cup Fire Roasted Red Bell Pepper, chopped
3 tablespoons Roasted Sweet Corn
1 tablespoon Lime Juice
Salt and Pepper to taste
6 Flour Tortillas (8 inches)

For the salsa:
1/2 Organic Mango seeded and diced
1 Organic Roma Tomatoes seeded and diced
1 stalk Scallions or Green Onion chopped
1 Organic Limes juice freshly squeezed
1/2 tablespoon Mint
3 tablespoons Raspberry Vinegar
Organic Grinders, Chile Seasoning, to taste


For the quesadillas:
Preheat oven to 350 degrees. Combine all ingredients except tortillas and toss gently. Season.
Place three tortillas on baking sheet and divide mixture over tortillas, spreading evenly. Top with remaining 6 tortillas and bake until the cheese is just melted. Cut into triangles and serve with mango salsa.

For the salsa:
In a bowl, combine all ingredients and toss gently. Cover and chill at least 1 hour.

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