California Roll Quesadilla

READY IN: 10mins
Recipe by orangeteapot

All the flavor of the sushi roll in a much simpler quesadilla. This refreshing recipe is great for brunch, an appetizer, or a light dinner. Serve with a drizzle of spicy mayonnaise for some kick!

Top Review by mama smurf

Made this as written except for using real crab meat (had some from another recipe I made). I totally loved this along with most of our friends. DH, of course, would have rather left the cucumbers off, but the majority loved the crunch it gave. Made for Fall Pick a Chef 2011.

Ingredients Nutrition


  1. Combine the last four ingredients in a small bowl and mix well; set aside.
  2. On each tortilla, spread as much cream cheese as you like. Leave about half an inch around the edge to prevent a mess in the pan.
  3. On four tortillas, layer shredded crabmeat, cucumber, and avocado.
  4. Top with the four remaining tortillas.
  5. On an ungreased griddle or skillet, toast the quesadillas for about 90 seconds per side. You just want to melt the cream cheese, not heat the avocado and cucumber.
  6. Cut the quesadillas into wedges, drizzle with spicy mayo, and serve.
  7. Serves 4 as a meal, 8-10 as an appetizer.

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