Mexican-Spiced Pork Quesadillas
with Tomato 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
160 g
Sweet Bell Pepper
160 g
Tomato
2 unit
Green Onion
1 unit
Lime
6 unit
Flour Tortillas
(Contains Gluten)
1 tbsp
Mexican Seasoning
56 g
Onion, chopped
1 cup
Monterey Jack Cheese, shredded
(Contains Milk)
6 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Tomato Sauce Base
1 tbsp
Garlic Puree
Not included in your delivery
2.5 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Cut tomatoes into 1/2-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Thinly slice green onions.
Add tomatoes, lime juice, half the peppers, half the green 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. Add sour cream and lime zest to a small bowl. Season with salt and pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat. When hot, add ½ tbsp oil (dbl for 4 ppl), then pork, onions and remaining peppers. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add tomato sauce base, garlic puree and Mexican Seasoning. Cook, stirring often, until pork and veggies are coated, 1 min.
Remove pan from heat, then transfer 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 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.)
Cut quesadillas into wedges. Divide quesadillas between plates. Serve with tomato pepper salsa and lime crema. Sprinkle remaining green onions over top and squeeze over a lime wedge, if desired.
