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Picture of Crab and Avocado Quesadilla Recipe
mexican brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2427 kcal 121 %
  • Fat 181 g 278 %
  • Saturated 55 g 277 %
  • Carbs 127 g 42 %
  • Fiber 55 g 220 %
  • Protein 102 g 204 %
  • Cholesterol 341 mg 114 %
  • Sodium 3641 mg 152 %
  • Calcium 1879 mg 188 %
  • Magnesium 426 mg 101 %
  • Potassium 4921 mg 105 %
  • Iron 9 mg 53 %
  • Zinc 19 mg 169 %
  • Phosphorus 2035 mg 291 %
  • Vitamin A 610 µg 68 %
  • Vitamin C 136 mg 151 %
  • Thiamin (B1) 1 mg 63 %
  • Riboflavin (B2) 2 mg 146 %
  • Niacin (B3) 19 mg 121 %
  • Vitamin B6 3 mg 213 %
  • Folate equivalent (total) 705 µg 176 %
  • Vitamin B12 7 µg 304 %
  • Vitamin D 1 µg 8 %
  • Vitamin E 23 mg 150 %
  • Vitamin K 223 µg 186 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Crab and Avocado Quesadilla Recipe

Ingredients

  • 3 ripe Hass avocados, cut in small chunks, divided
  • 1 pint Sun Gold or cherry tomatoes, halved, divided
  • 2 serrano peppers, thinly sliced, divided
  • ¼ cup fresh cilantro leaves, roughly chopped
  • 1 medium shallot, thinly sliced
  • 4 teaspoons freshly squeezed lime juice from 2 limes
  • Kosher salt and freshly ground black pepper
  • 1 ½ cup shredded Monterey Jack cheese
  • 6 ounces picked crab meat
  • 2 tablespoons chopped scallions, light green parts only
  • 4 (10-inch) corn tortillas
  • 2 tablespoons olive oil, divided
  • Lime wedges, for serving

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