Ingredients
- mango, fresh; finely diced2 cup
- plum tomatoes, finely diced1 cup
- sweet red peppers, minced1/4 cup
- lime juice, fresh3 tbsp
- cilantro, fresh; finely chopped1 tbsp
- crabmeat, lump crabmeat1 lb
- flour tortilla, 6-inch round1 package
- green pepper, medium; cut into thin strips1
- red pepper, medium; cut into thin strips1
- red onions, cut into strips1/2
- olive oil1 tbsp
- mascarpone8 oz
- cayenne pepper1/4 tsp
- cilantro, finely chopped1/4 cup
- monterey jack cheese, shredded1 cup
- cooking spray
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
Combine all ingredients together.
Chill for at least 2 hours before serving.
Preheat the oven to 450 °F (230 °C).
Heat the olive oil in a frying pan. To that, add the onions and peppers. Cook for about 5 minutes or until onions are translucent.
Meanwhile, sift through the crab meat and remove any shell fragments. Stir into the crab the marscapone cheese, cayenne pepper, and cilantro. Mix well.
Spray half of the tortillas with cooking spray. Lay them flat (sprayed side down) on baking sheets.
Add equal portions of the crab meat and then equal portions of the onions and peppers. Sprinkle with the Monterey Jack cheese.
Place the remaining tortillas on top and spray with cooking spray.
Bake for about 10 minutes or until golden in color.
After removing from the oven, allow to sit for a minute. Then, cut each tortilla into quarters.
Serve with mango salsa (recipe follows).
