Ingredients

• Roma tomatoes (for pico): 4, diced
• White onion (for pico): 1/2 medium, finely diced
• Jalapeños (for pico): 2, minced
• Fresh cilantro (for pico): 1/2 cup, chopped
• Limes (for pico): 3, juiced
• Kosher salt (for pico): 1 tsp, plus more to taste
• Avocados: 4, ripe
• White onion (for guac): 1/4 medium, finely diced
• Roma tomato (for guac): 1, diced
• Jalapeño (for guac): 1, minced
• Fresh cilantro (for guac): 1/4 cup, chopped
• Lime (for guac): 1, juiced
• Kosher salt (for guac): 1/2 tsp
• Chipotles in adobo: 2 peppers
• Adobo sauce: 1 tbsp
• Mexican crema: 12 oz (1 container)
• Fresh cilantro (for crema): 2 tbsp, chopped
• Lime (for crema): 1/2, juiced
• Neutral oil: 1 tbsp
• White onion (for beef): 1/2 medium, diced
• Ground beef: 1.5 lb
• Kosher salt (for beef): 1 1/2 tsp
• Black pepper: 1 tsp
• Ground cumin: 1 tsp
• Paprika: 1 tsp
• Dried oregano: 1 tsp
• Diced green chiles: 1 (4 oz) can
• Large flour tortillas: 4 (10-inch)
• Shredded Mexican blend cheese: 2 cups
• Tortilla chips (optional): for serving

Steps

1. Make the pico: In a bowl, combine {{Roma tomatoes (for pico):4, diced}}, {{White onion (for pico):1/2 medium, finely diced}}, {{Jalapeños (for pico):2, minced}}, and {{Fresh cilantro (for pico):1/2 cup, chopped}}. Squeeze in {{Limes (for pico):3, juiced}} and season with {{Kosher salt (for pico):1 tsp}}; stir and set aside.
2. Make the guacamole: In the same bowl, add {{Avocados:4, ripe}}. Add {{White onion (for guac):1/4 medium, finely diced}}, {{Roma tomato (for guac):1, diced}}, {{Jalapeño (for guac):1, minced}}, {{Fresh cilantro (for guac):1/4 cup, chopped}}, and {{Lime (for guac):1, juiced}}. Mash until mostly smooth, then season with {{Kosher salt (for guac):1/2 tsp}} and mix; set aside.
3. Make the chipotle crema: In a blender, combine {{Chipotles in adobo:2 peppers}}, {{Adobo sauce:1 tbsp}}, {{Mexican crema:12 oz (1 container)}}, {{Fresh cilantro (for crema):2 tbsp, chopped}}, and {{Lime (for crema):1/2, juiced}}. Blend until smooth and transfer to a squeeze bottle.
4. Cook the beef: Heat {{Neutral oil:1 tbsp}} in a large pot over medium heat. Add {{White onion (for beef):1/2 medium, diced}} and soften. Add {{Ground beef:1.5 lb}} and cook, breaking it up. Season with {{Kosher salt (for beef):1 1/2 tsp}}, {{Black pepper:1 tsp}}, {{Ground cumin:1 tsp}}, {{Paprika:1 tsp}}, and {{Dried oregano:1 tsp}}. Stir in {{Diced green chiles:1 (4 oz) can}} and simmer about 15 minutes.
5. Assemble: On a hot griddle or skillet, place {{Large flour tortillas:4 (10-inch)}} one at a time. Cover half of each tortilla with {{Shredded Mexican blend cheese:1/2 cup per tortilla}}. Add a generous layer of the cooked beef, spoon on some guacamole and pico de gallo, then fold the tortilla over.
6. Cook and serve: Cook folded quesadillas, flipping until both sides are crisp and cheese is melted. Slice and serve with {{Tortilla chips (optional):as desired}} and a drizzle of chipotle crema.