From: Moss Beach Distillery, Moss Beach, CA. Yield: 2 servings. 6 oz. shredded Monterey Jack Cheese 3 oz. crab meat ½ Fresh California Avocado*, peeled and diced 1 oz. scallions, roughly chopped pinch of black pepper 1 tsp. olive oil 2 9-inch flour tortillas as needed, pico de gallo (recipe follows) as needed, chipotle aioli (recipe follows) as needed, sour cream for serving PICO DE GALLO (YIELDS 2 CUPS): 1 large heirloom tomato, diced 1 small red onion, diced 1 jalapeño, ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.