Low Sodium Avocado Crema Beef Quesadillas with Fresh Pico

Total time45 min

Prep time20 min

Cook time25 min

Low Sodium Avocado Crema Beef Quesadillas with Fresh Pico

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Ingredients

4 servings

For the fresh pico de gallo

3 medium roma tomatoes, seeded and finely diced
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½ medium white onion, finely diced
1 jalapeño, seeded and minced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice (about 1 lime)
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the avocado crema

2 ripe avocados, pitted and peeled
½ cup sour cream
2 tbsp fresh lime juice (about 1 lime)
1 small garlic clove, roughly chopped
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2–3 tbsp water, to thin

For the beef filling

1 lb ground beef (80/20)
½ medium white onion, finely diced
2 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the quesadillas

4 large (10-inch) flour tortillas
Chef's tip
Warm briefly before folding to improve flexibility.
2 cups shredded monterey jack cheese
Chef's tip
Shred before measuring.
1 tbsp neutral oil (such as canola oil or vegetable oil)

Instructions

1
Make the pico de gallo: combine the diced tomatoes, onion, jalapeño, and cilantro in a mixing bowl. Add the lime juice and salt, toss to combine, and set aside at room temperature while you prepare the rest of the recipe.
2
Make the avocado crema: add the avocado flesh, sour cream, lime juice, garlic, and salt to a blender or food processor. Blend until completely smooth, about 30–45 seconds. Add water 1 tablespoon at a time and blend briefly until the crema is pourable but still thick enough to coat a spoon. Taste and adjust salt. Transfer to a bowl and set aside.

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