Mexican-Spiced 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.
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
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
2 unit
Green Onion
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Cut tomatoes into 1/4-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 1/2-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic. 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, lime zest and 1/2 tbsp water (dbl for 4 ppl) 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 1/2 tbsp oil (dbl for 4 ppl), then pork. Break up pork into smaller pieces. Add onions and remaining peppers. Cook, stirring occasionally, until no pink remains in pork, 4-5 min.** Carefully drain and discard excess fat. Add tomato sauce base, garlic and Mexican Seasoning. Cook, stirring often, until pork and veggies are coated, 1-2 min.
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.
Arrange tortillas on a clean surface. Spread pork filling evenly over one side of each tortilla. Fold tortillas in half to enclose filling. Heat 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. Reduce heat to medium and repeat with remaining quesadillas.
Cut quesadillas into wedges. Divide quesadillas between plates. Serve with tomato-sweet bell pepper salsa and lime crema. Sprinkle with remaining green onions. Squeeze a lime wedge over top, if desired.
