Avocado Quesadillas with Mango Salsa

Ingredients

• 1/2 organic mango, seeded and diced
• 1 organic Roma tomato, seeded and diced
• 1 stalk scallions or green onion, chopped (for salsa)
• 1 organic lime, juice freshly squeezed (for salsa)
• 1/2 tablespoon mint
• 3 tablespoons raspberry vinegar
• Chile seasoning to taste
• 1 cup crab, cooked and shredded
• 3 ounces monterey jack cheese, shredded
• 1 organic avocado, diced
• 1/4 cup scallions or green onions, chopped (for quesadillas)
• 1/4 cup cilantro, chopped
• 1/4 cup fire roasted red bell pepper, chopped
• 3 tablespoons roasted sweet corn
• 1 tablespoon lime juice (for quesadillas)
• Salt and pepper to taste
• 6 8-inch flour tortillas

Directions

1. To prepare the salsa, in a bowl, combine the mango, tomato, scallions/green onions, lime juice, mint, vinegar, and chile seasoning; toss gently.
2. Cover and chill at least 1 hour.
3. To prepare the quesadillas, preheat oven to 350 degrees F.
4. Combine remaining ingredients except tortillas and toss gently. Season.
5. Place 3 tortillas on baking sheet and divide mixture over tortillas, spreading evenly. Top with remaining 6 tortillas.
6. Bake until the cheese is just melted.
7. Cut into triangles and serve with mango salsa.