Crab and Avocado Quesadilla Recipe

Ingredients

• 3 ripe Hass avocados, cut in small chunks, divided
• 1 pint Sun Gold or cherry tomatoes, halved, divided
• 2 serrano peppers, thinly sliced, divided
• ¼ cup fresh cilantro leaves, roughly chopped
• 1 medium shallot, thinly sliced
• 4 teaspoons freshly squeezed lime juice from 2 limes
• Kosher salt and freshly ground black pepper
• 1 ½ cup shredded Monterey Jack cheese
• 6 ounces picked crab meat
• 2 tablespoons chopped scallions, light green parts only
• 4 (10-inch) corn tortillas
• 2 tablespoons olive oil, divided
• Lime wedges, for serving

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