Crab Quesadillas with Fresh Mango Salsa

After a very long day?s work, I wanted to make something for dinner that was light, low fat, and uncomplicated. So, I made one of my favorites: Crab Quesadillas with Fresh Mango Salsa. I absolutely love this dish because it?s fun and pretty and the mango salsa is very therapeutic to make (well, I think so anyway). I suggest preparing the mango salsa and hour or so before preparing the crab quesadillas, so that the flavors have a chance to blend. So, here?s the recipe for one of my favorite dishes!


Mango Salsa
2 mangos, diced small 1 red pepper, diced small 1 small red onion, diced small 1 large jalapeno pepper, diced small (remove seeds first) 2 Tbsp. fresh lime juice1 Tbsp. raw sugar¼ cup of cilantro, chopped For a little extra spice, add a few drops of hot pepper sauce

Combine ingredients in a medium to large bowl and place in your refrigerator.

Quesadillas

Flour tortillas Swiss Emmental cheese Fresh crab meat Green onion, chopped
I'm assuming I don't need to explain how to make the quesadillas. But if you would like more instruction, just leave me a comment and I'll be happy to walk you through it.

And my suggested pairing? A Sauvignon Blanc ? Chalk Hill is usually the one I go with. Chardonnay or Pinot Grigio may also work well, but the Sauvignon Blanc is always my first pick.

Try it out and let me know what you think!