Mustard Free Avocado Crema Beef Quesadillas with Fresh Pico
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Learn more →Ingredients
4 servings
For the fresh pico de gallo
- 3 medium roma tomatoes, seeded and finely diced
- 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
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
- 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
- ¼ tsp black pepper
For the quesadillas
- 4 large (10-inch) flour tortillas
- 2 cups shredded monterey jack cheese
- 1 tbsp neutral oil (such as canola or vegetable oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
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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