Fructose Free Pickled Jalapeño Beef Quesadillas with Cilantro Slaw
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the beef
- 1 lb ground beef (80/20)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the cilantro slaw
- 2 cups shredded green cabbage
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp olive oil
- ¼ tsp salt
For the quesadillas
- 4 large flour tortillas (10-inch)
- 2 cups shredded monterey jack cheese
- ⅓ cup sliced pickled jalapeños
Ingredient notePickled jalapenos are low in fructose in the small amounts used here, so this is likely Low Fructose. If you prefer to always avoid pickled jalapeño peppers, please tap it and change its rating to Red.
- 1 tbsp neutral oil (such as canola or vegetable oil), divided
For serving
- sour cream, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, toss the shredded cabbage and cilantro with the lime juice, olive oil, and 1/4 tsp salt until evenly coated. Set aside to let the slaw soften slightly while you prepare the beef and quesadillas.
- 2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Drain any excess fat.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!