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Weeknight Wonder: Crab and Avocado Quesadillas

This weeknight wonder is a quick quesadilla recipe that's anything but ordinary. 

1/4 cup diced onions 1 tsp. olive oil 1 cup peeled and diced avocado 1⁄4 cup diced tomatoes Pinch of cumin Pinch of salt Pinch of black pepper 4 medium flour tortillas, about 9” in diameter 4 tsp. diced green chiles 1⁄2 cup chopped crabmeat (canned is fine) 4 Tbsp. shredded Monterey Jack cheese 1⁄2 cup salsa 4 Tbsp. sour cream

In a small pan, saute onions in olive oil until translucent.

In a large bowl, combine cooked onions with avocado, tomatoes, cumin, salt and pepper.

Lay a tortilla flat in a non-stick skillet, preheated over medium heat. Place 2/3 cup of the avocado mixture, 2 tsp. green chiles, 2 Tbsp. crabmeat and 1 Tbsp. cheese on the tortilla. Place another tortilla on top. Place another skillet or weight on top of the quesadilla and cook about 4-6 minutes, or until cheese is melted. Repeat with remaining tortillas.

Cut into pie shapes (pizza cutter works best) and serve with salsa and sour cream.

Serves 3-4.

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Mango Upside Down Cake

This cake brings tropical twist to a classic recipe. 

What you'll need: 

2 ripe mangoes 1⁄2 cup unsalted butter 3⁄4 cup firmly packed dark brown sugar 2 Tblsp. dark rum 

1/3 cup unsalted butter, softened 3⁄4 cup sugar 2 large eggs 1 tsp. vanilla extract 1 tsp. dark rum 1 2/3 cups all-purpose flour 2 tsp. baking powder 1⁄4 tsp. salt 3⁄4 cup milk

Cut mangoes into 3-to-4-inch-long, 1 inch wide strips. Peel the mango strips.

Melt 1⁄2 cup butter in a medium saucepan over medium heat. Add mangoes and brown sugar. Cook stirring occasionally, 3-4 minutes or just until mangoes are tender and sugar is melted.

Remove mangoes from saucepan using a slotted spoon. Cook sugar mixture, stirring constantly, 3 more minutes or until reduced to a thick syrup. Remove saucepan from heat and stir in 2 tablespoons rum.

Arrange mango slices in a spoke design in a single layer in a lightly greased 9-inch round cake pan. Add 1⁄2 cup sugar syrup to cover mango slices, reserving remaining syrup.

Beat 1/3 cup softened butter at medium speed with an electric mixer until cream. Gradually add sugar, beating until fluffy. Add eggs, vanilla, and 1 teaspoon rum, beating until blended. Combine flour baking powder and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture, beating on low speed until smooth. Carefully spread batter over fruit. (Batter will be very thick.)

Bake at 350 degrees for 30-35 minutes or until golden and a long wooden pick inserted into center comes out clean. Cool in pan 30 minutes. Invert onto a cake plate; remove pan. Pour reserved syrup evenly over cake.

Serves 8.

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