Fructose Free Avocado Crema Pork Quesadillas with Fresh Pico

Total time45 min

Prep time20 min

Cook time25 min

Fructose Free Avocado Crema Pork Quesadillas with Fresh Pico

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Ingredients

4 servings

For the avocado crema

2 ripe avocados, halved and pitted
⅓ cup sour cream
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2 tbsp fresh lime juice
1 small garlic clove, minced
¼ tsp salt

For the pico de gallo

3 medium roma tomatoes, seeded and finely diced
⅓ cup white onion, finely diced
1 jalapeño, seeded and finely diced
Ingredient note
A serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
¼ cup fresh cilantro, roughly chopped
1 tbsp fresh lime juice
¼ tsp salt

For the pork filling

1 lb ground pork
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
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 (such as canola oil or vegetable oil)

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. Set aside at room temperature while you prepare the rest of the recipe.
2
Make the avocado crema: scoop the avocado flesh into a blender or food processor. Add the sour cream, lime juice, garlic, and salt. Blend until completely smooth, scraping down the sides once, until the crema is pourable and uniform in color with no visible chunks. Taste and adjust salt if needed. Set aside.

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