Vegetarian Barbacoa Quesadilla | Sysco Foodie

Ingredients

• Plant Based Barbacoa
• 3 tablespoons avocado oil
• 3 cups Sysco Simply Plant Based Protein (Pulled Oats)
• 4 Imperial Fresh garlic cloves, minced
• 2 chipotle peppers in adobo sauce
• 1 cup vegetable stock
• 2 tablespoons Sysco Natural fresh lime juice
• ½ tablespoon Sysco Imperial McCormick dried oregano
• ½ tablespoon Sysco Imperial ground cumin
• ½ teaspoon Sysco Classic kosher salt
• ½ teaspoon Sysco Imperial fresh ground black pepper
• 8 teaspoons ground cloves
• Pico de Gallo
• 2 Imperial Fresh garlic cloves, minced
• 1 cup diced Imperial Fresh Roma tomatoes
• ¼ cup diced Imperial Fresh orange and/or yellow bell pepper
• ¼ cup diced Imperial Fresh red onion
• 2 tablespoons chopped Imperial Fresh cilantro
• 2 tablespoons diced Imperial Fresh jalapeno peppers
• For Serving
• 4 (10-inch) Casa Solana Classic flour tortillas
• 2 Imperial Fresh jalapeño peppers, thinly sliced
• 3 cups shredded Oaxaca cheese
• ¼ cup Wholesome Farms Imperial unsalted butter, melted
• 2 Imperial Fresh avocados, diced
• 1 cup Casa Solana Mexican crema