Double Beef and Pork Ragu Pizzadillas
with Caesar Slaw and Double Dippers- Sulphites
- Wheat
- Milk
- Mustard
- Egg
- Milk
- May contain traces of allergens
- Fish
- Soy
- Egg
- Sulphites
- Tree nuts
- Crustaceans
- Gluten
- Sesame
- Wheat
- Mustard
- Peanuts
Ingredients: Ground beef and pork mix (beef, pork) • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Flour tortillas (wheat, sulphites) (enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, canola oil, palm oil, tortilla base (salt, sugar, sodium bicarbonate, mono-and diglycerides, sodium aluminum phosphate, calcium propionate, potassium sorbate, sodium aluminum sulfate, enriched wheat flour, fumaric acid, corn starch, guar gum, soybean oil, monocalcium phosphate, enzymes, amylase, xylanase, sodium metabisulfite), calcium propionate, enzymes) • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Rice vinegar (rice vinegar, sugar, salt) • Garlic • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Ingredients
500 g
Ground Beef and Pork Mix
2 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk)
½ cup
Marinara Sauce
(May be present: Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Gluten, Sesame, Milk, Wheat, Mustard)
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 unit(s)
Garlic, cloves
170 g
Coleslaw Cabbage Mix
1 tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
½ tbsp
Oil*
0.13 g
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- While pan heats, peel, then mince or grate garlic.
- When hot, add 1/2 tbsp (1 tbsp) oil, beef and pork mix, Italian herb spice blend and half the garlic. Cook for 4-5 min, breaking up meat into smaller pieces, until no pink remains.** Season with salt and pepper.
- Transfer beef-pork mix to a large bowl. Wipe out pan.
- To another large bowl, add mayo, vinegar, half the parmesan, and remaining garlic. Season with salt and pepper. Stir to mix. Separate half the sauce into a small bowl to serve as a dipper.
- To remaining sauce, add coleslaw cabbage mix and 1/4 tsp (1/2 tsp) sugar. Toss to coat. Set aside.
- To bowl of beef and pork mix, add mozzarella cheese, remaining parmesan and three quarters of the marinara sauce. Stir to mix.
- Arrange tortillas on a clean surface.
- Spread ragu filling evenly over one side of each tortilla.
- Fold tortillas in half to enclose filling.
- Heat the same pan over medium. When hot, add quesadillas to the dry pan. (NOTE: for 4 servings, cook in two batches) Cook for 2-3 min per side, until golden.
- Cut quesadillas into wedges.
- Divide quesadillas and coleslaw betweem plates.
- Serve remaining marinara and reserved caesar sauce alongside for dipping.
