Crab and Avocado Quesadilla Recipe

When conceiving of this recipe, someone brought up the relevant point that quesadillas are often thought of as a snack; a quick dish packed full of cheese, possibly a protein, and hopefully some type of avocado side. For the most part, I'd have to agree. (Though massive ones served at chains like Chili's could hardly be considered a snack.)

But I'd also argue they can be a filling and nutritious dinner, especially when you're short on time. Take this version, for example. A tortilla filled with crab meat, avocado, tomatoes, and a sprinkling of cheese. On the side is a tomato and avocado salsa that's easy to whip up, mostly because you'll probably already have the ingredients on hand.

Make the salsa before the quesadillas, generously dousing it with lime juice to prevent the avocado from browning (the acid in the lime juice helps slow down the oxidation process). Then the rest of the dinner is easy peasy. I used flour tortillas, both whole wheat and white for this, but feel free to use corn or whatever else you prefer. If you feel like going all out, try cooked lobster instead of the crab.

Note: If you're feeling ambitious or confident, you can attempt two or four quesadillas at a time. Otherwise, one at a time is always safe.