For the mango salsa:
1 ripe mango, peeled, pitted, and diced into 1/4-inch cubes
1/2 red bell pepper, seeded and finely chopped
1 large ripe tomato, peeled, seeded, and diced
2 Tbs. finely chopped fresh chives
2 Tbs. chopped fresh cilantro
2 Tbs. fresh lime juice
1 fresh jalapeño, seeded and finely chopped
Kosher salt and freshly ground black pepper
For the quesadillas:
Twelve 8-inch flour tortillas
1-1/2 cups cooked crabmeat, picked over to remove any bits of shell
1-1/2 cups shredded Monterey Jack
2 ripe Hass avocados, pitted, peeled, and mashed
1/3 cup finely chopped scallion
1/3 cup lightly packed, finely chopped cilantro leaves
2 Tbs. fresh lime juice
Kosher salt and freshly ground black pepper
Grapeseed or canola oil for frying
Make the salsa:
Combine all of the salsa ingredients and let stand at least an hour at room temperature so the flavors can develop. Chill until ready to serve.
Make the quesadillas:
With a 2-inch cookie cutter, cut out 120 circles from the tortillas (you’ll get about 10 per tortilla).
In a large bowl, gently mix the crab, cheese, avocados, scallion, cilantro, lime juice, salt, and pepper. Spread the crab mixture onto 60 of the tortillas (about 1 Tbs. each) and top with the other tortillas.
To cook, heat a little oil in a nonstick sauté pan over medium heat and cook the quesadillas in batches until lightly browned and the cheese is melting, about 2 minutes per side. Serve warm with a bit of salsa on top.
Make Ahead Tips
You can assemble these quesadillas a couple of hours ahead; refrigerate them until ready to fry.
nutrition information (per serving):
Size : per piece; Calories (kcal): 50; Fat (g): 3.5; Fat Calories (kcal): 28; Saturated Fat (g): 1.5; Protein (g): 2; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 4; Polyunsaturated Fat (g): 0.5; Sodium (mg): 85; Cholesterol (mg): 5; Fiber (g): 1;
Leftovers from that meal lasted us all week. 
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yeah I 
'd more in here or in the Big Titty Piff thread in JBO
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