Crab & Avocado Quesadillas with Mango Salsa

1 avocado
2 scallions, minced
2 Tbs minced cilantro
juice of 1/2 lime
4 oz. Monterey Jack cheese, shredded
1 cup crabmeat, picked over
1/4-1/2 tsp hot sauce (I prefer Choula)
kosher salt and freshly ground black pepper, to taste
4 8-inch flour tortillas
oil, for the tortillas.
Preparation method

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