Citric Acid Free Avocado Crema Turkey Quesadillas with Fresh Pico

Total time40 min

Prep time20 min

Cook time20 min

Citric Acid Free Avocado Crema Turkey Quesadillas with Fresh Pico

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Ingredients

4 servings

For the fresh pico de gallo

3 medium roma tomatoes, seeded and 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 (about 1 lime)
Santa Cruz Organic 100% Pure Lime Juice - 16 Fl. Oz.O Organics Organic Pure 100% Lime Juice - 16.9 Fl. Oz.Santa Cruz Organic Organic Pure Lime Juice, 32 fl oz H-E-B Fresh Lime Juice Central Market Cold Pressed Fresh Lime Juice, 16 oz
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¼ tsp salt

For the avocado crema

2 ripe avocados, pitted and peeled
½ cup sour cream
2 tbsp fresh lime juice (about 1 lime)
1 small garlic clove, minced
¼ tsp salt
2–3 tbsp water

For the turkey filling

1 lb ground turkey
1 tbsp olive oil
½ medium white onion, finely diced
2 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
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, and salt to a blender or food processor. Blend until completely smooth, adding water 1 tbsp at a time until the crema is pourable but still thick enough to coat a spoon. Taste and adjust salt. Transfer to a bowl and press plastic wrap directly onto the surface to prevent browning.

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