RECIPE DETAILS
CRAB MANGO QUESADILLAS
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Serves: 4
Eddie’s famous crab dip makes this recipe a cinch to prepare—and perfect fare for plotting your spring trip to the bay!
Ingredients
1 poblano pepper
1 red bell pepper
1 mango, peeled, chopped
1 small red onion, thinly sliced vertically
2 T. cilantro, chopped
4 8-inch flour tortillas
4 oz. pepper jack cheese, shredded
4 oz. cheddar cheese, shredded
3/4 lb. Eddie’s of Roland Park Crab Dip
2 T. vegetable oil
1 bottle Mike’s Hot Honey
To Prepare
Char the poblano pepper and red pepper under a broiler or on a grill over med-high flame. Rotate peppers to char on all sides, about 5-8 minutes. Place in a paper bag to steam for 10 minutes. When cool enough to handle, peel, remove stem and seeds, then chop. Combine peppers with chopped mango, red onion, and cilantro. Set aside.
Spread out 4 tortillas on a work surface. Combine shredded cheese in small bowl and sprinkle 1 T. of cheese on half of each tortilla. Spread 1 heaping tablespoon of Eddie’s crab dip to each half. Top with 1/4 of the mango-pepper mixture, and sprinkle with additional 1 T. of cheese. Fold the empty side of the tortilla over the filled side and press gently to hold together. Brush both sides of each folded quesadilla lightly with oil.
ON THE GRILL: Grilled over medium-high heat directly on an oiled grill rack until cheese is melted and surface is browned (approx. 1-2 minutes per side).
IN THE OVEN: Place quesadillas on lightly oiled sheet pan, approx. 6 inches from the heat source, and broil until cheese is melted (approx. 2 minutes per side).
To Serve
Cut warm quesadillas in 3 wedges. Finish with a drizzle of Mike's Hot Honey.
Pair with Pierre Sparr Riesling.
Eddie's Recipe Tip: