Beef and Pork Quesadillas
with Charred Corn and Tomato-Cucumber Salsa
Gooey cheddar cheese combined with charred sweet corn and bold Tex-Mex seasoned beef and pork mix make for some undeniably tasty quesadillas. A refreshing salsa of tomato and cucumbers, along with a dollop of zesty lime crema, takes these babies to the next level!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef and Pork Mix
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
113 g
Corn Kernels
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
56 g
Yellow Onion, chopped
1 unit(s)
Lime
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Sour Cream
(Contains Milk)
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)
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Halve cucumber lengthwise, then cut into 1/4-inch pieces.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice half the lime. Cut the remaining lime into wedges.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions and corn. Cook, stirring often, until corn is lightly charred, 5-6 min.
- Remove from heat, then transfer to a large bowl.
- Meanwhile, whisk together 1/2 tsp (1 tsp) lime zest, 1/2 tbsp (1 tbsp) lime juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil in a medium bowl.
- Add tomatoes and cucumbers to the bowl with dressing. Season with salt and pepper, then stir to combine.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef and pork mix. Break up meat into smaller pieces. Cook, stirring occasionally, until no pink remains in meat, 4-5 min.** Carefully drain and discard excess fat.
- Add tomato sauce base, Mexican Seasoning and 2 tbsp (4 tbsp) water. Cook, stirring often, until meat is coated, 1-2 min.
- Remove from heat. Transfer meat to the bowl with onions and corn.
- Add cheese to the bowl with veggies and meat. Season with salt and pepper, then stir to combine.
- Carefully wipe the pan clean.
- Arrange tortillas on a clean surface.
- Spread 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.
- Combine sour cream and 1/4 tsp (1/2 tsp) lime zest in a small bowl.
- Cut quesadillas into wedges, then divide between plates. Top with tomato-cucumber salsa.
- Dollop lime crema over quesadillas.
- Squeeze a lime wedge over top, if desired.