Mexican-Inspired Pork Quesadillas
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Mexican-Inspired Pork Quesadillas

Mexican-Inspired Pork Quesadillas

with Tomato-Sweet Bell Pepper Salsa

Dunk these easy, cheesy quesadilla wedges into bright salsa, zesty lime crema -- or both! This meal is great to grab and go, any night of the week.

Tags:
Quick Prep
Family Friendly
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 Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

160 g

Sweet Bell Pepper

160 g

Tomato

1 unit

Lime

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

2 tbsp

Mexican Seasoning

56 g

Yellow Onion

1 cup

Monterey Jack Cheese, shredded

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Tomato Sauce Base

1 unit

Garlic, cloves

7 g

Cilantro

Not included in your delivery

½ tsp

Sugar*

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories970 kcal
Fat58 g
Saturated Fat24 g
Carbohydrate65 g
Sugar13 g
Dietary Fiber7 g
Protein49 g
Cholesterol130 mg
Sodium1510 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.

Utensils

Zester
Medium Bowl
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Large Bowl

Instructions

Prep
1

Before starting, wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic. Roughly chop cilantro.

Make salsa and crema
2

Add tomatoes, lime juice, half the peppers, half the cilantro, 1 tbsp (2 tbsp) onions, ½ tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then stir to combine. Add sour cream, lime zest and 1/2 tbsp (1 tbsp) water to a small bowl. Season with salt and pepper, then stir to combine.

Cook pork and veggies
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Break up pork into smaller pieces. Add remaining onions and remaining peppers. Cook, stirring occasionally, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add tomato sauce base, garlic, Mexican Seasoning and 2 tbsp (4 tbsp) water. Cook, stirring often, until pork and veggies are coated, 1-2 min.

Make quesadilla filling
4

Remove the pan from heat, then transfer pork mixture to a large bowl. Add cheese. Season with salt and pepper, then stir to combine. Carefully wipe the pan clean.

Make quesadillas
5

Arrange tortillas on a clean surface. Spread pork filling evenly over one side of each tortilla. Fold tortillas in half to enclose filling. Reheat the same pan (from step 3) over medium-high. When hot, add 3 quesadillas to the dry pan. Cook until golden-brown, 1-2 min per side. Transfer quesadillas to a plate.Reduce heat to medium and repeat with remaining quesadillas.

Finish and serve
6

Cut quesadillas into wedges. Divide quesadillas between plates. Serve tomato-sweet bell pepper salsa and lime crema alongside. Sprinkle with remaining cilantro. Squeeze a lime wedge over top, if desired.