Avocado Quesadillas with Mango Salsa

Ingredients

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

Directions

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.