Seafood Quesadilla
There is a bar north of where we live that had the best seafood quesadillas. They weren’t anything special, but so special all at the same time. This bar was sold, and they took their seafood quesadilla off their menu. This was a sad day! I decided I had to try to replicate it at home, and I think I’ve done it here! This recipe is so easy, and is easily customizable to everyone’s preferences in your household. It’s easy lunch and an even easier dinner. If you like imitation crab meat, give this recipe a try. If you don’t, use your favorite protein and make it your own!
Why you’ll love this quesadilla recipe
- It takes only minutes to make on your stove top.
- This recipe is completely customizable! Don’t like seafood? Ok, make it with chicken, beef or with chickpeas!
- It’s both kid and adult friendly!
Here’s what you’ll need to make it
- Frying pan or griddle
- Spatula
Ingredients & substitutions
- Burrito sized tortilla – Any size flour tortilla will do.
- Shredded cheddar – I prefer to grate my own cheese from a block, but you can also buy the grated from the store.
- Pico de gallo – Can substitute salsa, but I like to buy my pico pre made at the store.
- Imitation crab meat – I prefer the “legs.”
How to make this quesadilla
- To a tortilla, add 1/4 cup of cheese to half of the tortilla.
- Pull apart your crab legs and place the crab pieces on top of the layer of cheese.
- Sprinkle your pico de gallo on top of the crab.
- Add the remaining cheese on top of the pico.
- Fold the tortilla over.
- Spray your frying pan with cooking spray over medium, heat. Add the folded quesadilla and let cook on one side for about 3 minutes until it is crispy. Flip once, and cook on the other side for an additional 3 minutes, or until crispy.
- Cut your seafood quesadilla and serve with your favorite toppings. I prefer sour cream and pickled jalapeños.
FAQs about quesadillas
The word “quesadilla” comes from the Spanish word “queso,” which means cheese. The name reflects the traditional filling of the dish, which is melted cheese inside of a tortilla.
The quesadilla has its origins in colonial Mexico. The quesadilla as a dish has changed and evolved over many years as people have experimented with different variations of it. Quesadillas are frequently sold at Mexican restaurants all over the world.
Due to the introduction of meat and dairy products, the indigenous people added cheese to their corn tortillas, thus signifying the birth of the quesadilla we all know and love today. As the quesadilla became more popular, it was adapted across different regions based on the availability of ingredients.
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Seafood Quesadilla
Equipment
- 1 frying pan or griddle
- 1 Spatula
Ingredients
- 1 burrito sized tortilla
- 1/2 Cup shredded cheddar
- 2 Tbsp pico de gallo
- 4 “Legs” Imitation crab meat
Instructions
- To a tortilla, add 1/4 of cheese to half of the tortilla. Pull apart your crab legs and place the crab pieces on top of the layer of cheese. Sprinkle your pico de gallo on top of the crab. Add the remaining cheese on top of the pico. Fold the tortilla over.Spray your frying pan with cooking spray over medium, heat. Add the folded quesadilla and let cook on one side for about 3 minutes until it is crispy. Flip once, and cook on the other side for an additional 3 minutes, or until crispy. Cut and serve with your favorite toppings. I prefer sour cream and pickled jalapeños.
