Beef and Pork Quesadillas

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Peel, then cut onion into 1/4-inch pieces.
• Zest, then juice half the lime (use whole lime for 4 ppl). Cut any remaining lime into wedges.
• Add sour cream, 1/4 tsp lime zest and 1 tsp water (double all for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
• Add corn, lime juice, half the peppers, half the onions, ½ tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.



• Heat a large non-stick pan over medium-high heat.
• When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and pork mix, remaining onions and remaining peppers. Cook, breaking up meat into smaller pieces, until no pink remains and veggies are tender-crisp, 4-5 min.** Carefully drain and discard excess fat.
• Add tomato sauce base, Mexican Seasoning and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring often, until meat and veggies are coated, 1 min.

• Remove from heat, then transfer beef and pork mixture to a large bowl.
• Stir in cheese. Season with salt and pepper.
• Carefully wipe the pan clean.

• Arrange tortillas on a clean surface.
• Divide beef and pork mixture over one half of each tortilla. Carefully, fold the other side of tortillas in half over filling.
• Heat the same pan (from step 3) over medium-high.
• When hot, add 1/2 tbsp oil, then 3 quesadillas. Cook, until golden-brown, 1-2 min per side.
• Reduce heat to medium and repeat with another 1/2 tbsp oil and remaining quesadillas. (NOTE: For 4 ppl, continue to cook in batches, using 1/2 tbsp oil per batch.)