Beef and Pork Quesadillas
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Beef and Pork Quesadillas

Beef and Pork Quesadillas

with Charred Corn Salsa and Lime Crema

Switch things up with corn salsa! Savoury beef and pork mix is seasoned with Mexican seasoning and paired with bell peppers, onions and gooey cheddar cheese to make a delicious quesadilla filling. The sweetness, smokiness and texture of the charred corn salsa is our twist on the classic quesadilla dinner!

Allergens:
Sulphites
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef and Pork Mix

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

1 unit(s)

Sweet Bell Pepper

113 g

Corn Kernels

1 unit(s)

Yellow Onion

1 unit(s)

Lime

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)

Sour Cream

2 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

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Nutrition Values

Calories450 kcal
Fat10 g
Saturated Fat4.5 g
Carbohydrate77 g
Sugar17 g
Dietary Fiber7 g
Protein16 g
Cholesterol15 mg
Sodium890 mg
Trans Fat0.2 g
Potassium950 mg
Calcium300 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the corn (use all for 4 ppl). Cook, stirring occasionally, until lightly charred, 5-6 min. Season with salt and pepper.
  • Remove from heat, then transfer corn to a plate to cool down.
2
  • 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.



3
  • 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.
4
  • 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.
5
  • 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.)
6
  • Cut quesadillas into wedges.
  • Divide quesadillas between plates. Serve with charred corn salsa and lime crema.
  • Squeeze over a lime wedge, if desired.