Crab Quesadillas with Fresh Mango Salsa

After a very long day’s work, I wanted to make something for dinner that was light, low fat, and uncomplicated. So, I made one of my favorites: Crab Quesadillas with Fresh Mango Salsa. I absolutely love this dish because it’s fun and pretty and the mango salsa is very therapeutic to make (well, I think so anyway). I suggest preparing the mango salsa and hour or so before preparing the crab quesadillas, so that the flavors have a chance to blend. So, here’s the recipe for one of my favorite dishes!


Mango Salsa

• 2 mangos, diced small
• 1 red pepper, diced small
• 1 small red onion, diced small
• 1 large jalapeno pepper, diced small (remove seeds first)
• 2 Tbsp. fresh lime juice
• 1 Tbsp. raw sugar
• ¼ cup of cilantro, chopped
• For a little extra spice, add a few drops of hot pepper sauce
  

Combine ingredients in a medium to large bowl and place in your refrigerator.

Quesadillas

• Flour tortillas
• Swiss Emmental cheese
• Fresh crab meat
• Green onion, chopped
  

I'm assuming I don't need to explain how to make the quesadillas. But if you would like more instruction, just leave me a comment and I'll be happy to walk you through it.

And my suggested pairing? A Sauvignon Blanc – Chalk Hill is usually the one I go with. Chardonnay or Pinot Grigio may also work well, but the Sauvignon Blanc is always my first pick.

Try it out and let me know what you think!