Red Meat Allergy Friendly Avocado Crema Paneer Quesadillas with Fresh Pico
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Learn more →Ingredients
4 servings
For the pico de gallo
- 3 medium roma tomatoes, finely diced
- ½ medium white onion, finely diced
- 1 jalapeño, seeded and finely minced
- 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 ground cumin
- ¼ tsp salt
For the quesadillas
- 14 oz paneer, cut into ½-inch cubes
- 1 tbsp neutral oil (such as canola oil or avocado oil)
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp chili powder
- ¼ tsp salt
- 4 large flour tortillas (10-inch)
- 2 cups shredded monterey jack cheese
- 1 tbsp unsalted butter
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, cumin, and salt in a blender or food processor and blend until completely smooth, about 30–45 seconds. 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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