Red Meat Allergy Friendly Avocado Crema Pork Quesadillas with Fresh Pico
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Learn more →Ingredients
4 servings
For the avocado crema
- 2 ripe avocados, halved and pitted
- ⅓ cup sour cream
- 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
- ¼ cup fresh cilantro, roughly chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
For the pork filling
- 1 lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 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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