Avocado Quesadillas With Mango Salsa

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Paradise Grove Avocados


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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)

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

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