Crab Quesadillas with Mango Salsa

1 lb. lump crabmeat
1 package of 6-inch round flour tortillas
1 medium green pepper, cut into thin strips
1 medium red pepper, cut into thin strips
1/2 of a red onion, cut into strips
1 Tbsp. olive oil
8 oz. marscapone cheese
1/4 tsp. cayenne pepper
1/4 cup cilantro, finely chopped
1 cup Monterey Jack cheese, shredded
cooking spray

Preheat the oven to 450 degrees.

Heat the olive oil in a frying pan. To that, add the
onions and peppers. Cook for about 5 minutes or until onions are transparent.

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).

Mango Salsa:
2 cups fresh mango, diced fine
1 cup plum tomato, diced fine
1/4 cup sweet red pepper, minced
3 Tbsp. fresh lime juice
1 Tbsp. fresh cilantro, chopped fine

Combine all ingredients together. Chill for at least 2 hours before serving.

Grilled Corn Relish
Part salsa, part salad, this Southwest-style relish partners well with grilled chicken or pork. For a light meal, roll it up in a tortilla with black beans and shredded cheese, then warm it on the grill.

3 tablespoons lime juice
1 tablespoon cooking oil
2 cloves garlic, minced
2 ears corn, husked and cleaned
1 teaspoon chili powder
1 small avocado, seeded, peeled, and cut up
1/2 cup chopped red sweet pepper
1/4 cup snipped fresh cilantro
1/4 teaspoon salt

In a medium bowl combine limejuice, oil, and garlic. Brush corn lightly with juice mixture. Sprinkle corn with chili powder.

Preheat gas grill. Reduce heat to medium. Place corn on the grill rack directly over heat.

Cover and grill for 25 to 30 minutes or until corn is tender, turning occasionally.

Meanwhile, add avocado, sweet pepper, cilantro, and salt to remaining limejuice mixture; toss well.

Cut corn kernels from cobs and add to avocado mixture; toss well. Serve with grilled meat, poultry, or seafood. Makes 2 cups (4 servings)