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Jim Coleman Recipes

Papaya and Brie Quesadillas w/ a Crabmeat and Avocado Salad

For this recipe you will need:

For the salad:

1/4 cup mayonnaise
1 tablespoon freshly squeezed lime juice
2 cloves garlic, finely minced
1 tablespoon chopped fresh cilantro leaves
1/2 teaspoon ground cumin
Salt and pepper to taste
12 ounces lump crabmeat
2 Haas avocados, pitted, peeled and diced
1 large tomato, cored and diced

For the Quesadillas:

1 tablespoon vegetable or olive oil
4 small (6 to 8 inch) flour tortillas
5 ounces Brie cheese, diced
1/2 papaya, peeled, seeded and thinly sliced crosswise
2 tablespoons chopped fresh cilantro leaves
Salt and pepper to taste
1 1/2 cups firmly packed mixed salad greens

To prepare this recipe:

To prepare the salad, spoon the mayonnaise into a mixing bowl and add the lime juice, garlic, cilantro, cumin, salt and pepper. Stir to combine and fold in the crabmeat, avocados and tomatoes. Keep refrigerated while preparing the Quesadillas.

Heat the oil in a non-stick saute pan or on a griddle set over medium-high heat. Mix the Brie, papaya, cilantro, salt and pepper in a bowl. Lay 4 of the tortillas on a work surface and top evenly with the Brie mixture, spreading it out almost to the edges. Place the remaining tortillas over the filling and transfer to the saute pan. Cook for about 4 minutes until the cheese starts to melt and the bottom of the tortilla starts to brown. Using a large spatula, flip each Quesadillas over and continue cooking until cheese has melted. Remove and cut each Quesadillas into quarters.

Place 2 quesadilla quarters on each serving plate. Arrange the mixed greens next to the Quesadillas and top the greens with the crabmeat and avocado salad.

©2005 WHYY