Pescatarian Avocado Crema Mushroom Quesadillas with Fresh Pico
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Learn more →Ingredients
4 servings
For the pico de gallo
- 3 roma tomatoes, finely diced
- ½ small white onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly 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
- ¼ tsp salt
- 2 tbsp water
For the mushroom filling
- 1 lb cremini mushrooms, thinly sliced
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the quesadillas
- 4 large flour tortillas (10-inch)
- 2 cups shredded monterey jack cheese
- 1 tbsp neutral oil or butter, for the pan
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, salt, and water to a blender or food processor. Blend until completely smooth and pourable, scraping down the sides as needed. Taste and adjust salt. Transfer to a bowl and press a piece of plastic wrap directly against the surface to prevent browning.
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