Pescatarian Avocado Crema Chicken 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
- ⅓ cup white onion, finely diced
- 1 jalapeño, seeded and minced
- ¼ cup fresh cilantro, finely chopped
- 2 tbsp fresh lime juice
- ¼ tsp salt
For the avocado crema
- 2 ripe avocados, pitted and peeled
- ½ cup sour cream
- 2 tbsp fresh lime juice
- 1 small garlic clove, roughly chopped
- 2 tbsp fresh cilantro, roughly chopped
- ¼ tsp salt
- 2–3 tbsp water
For the quesadillas
- 1 lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 4 large flour tortillas (10-inch)
- 2 cups shredded monterey jack cheese
Instructions
- 1
Make the pico de gallo: combine the diced tomatoes, white onion, jalapeño, cilantro, lime juice, and salt in a mixing bowl and toss to combine. Taste and adjust salt, then set aside at room temperature while you prepare the rest of the recipe.
- 2
Make the avocado crema: combine the avocado flesh, sour cream, lime juice, garlic, cilantro, salt, and 2 tbsp water in a blender or food processor and blend until completely smooth, about 30–45 seconds. Add the remaining 1 tbsp water if needed to reach a pourable, spoonable consistency. Taste and adjust salt. Transfer to a bowl and press a piece of plastic wrap directly onto the surface to prevent browning.
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