Cheesy Pork Quesadillas
with DIY Salsa and Lime Crema
These quick and easy quesadillas are loaded with pork, peppers and lots of gooey melted cheese. Dunk the golden-brown wedges into the cool lime crema, bright salsa or both! This meal is great to grab and go, any night of the week.
The quantities provided above are averages only.
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
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Lime
1 unit(s)
Red Onion
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
2 unit(s)
Sour Cream
(Contains Milk)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
2 unit(s)
Green Onion
Not included in your delivery
¼ tsp
Sugar*
0.13 tsp
Pepper*
2.5 tsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onions.
- Peel, then cut half the red onion (whole onion for 4 ppl) into 1/4-inch pieces.
- Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Cut tomato into 1/4-inch pieces.
- Add tomatoes, green onions, half the peppers, half the lime juice and 1/2 tbsp (1 tbsp) oil to a medium bowl.
- Season with salt and pepper, then stir to combine.
- Add sour cream, 1/2 tsp (1 tsp) lime zest, 1 tsp (2 tsp) lime juice and 1/4 tsp (1/2 tsp) sugar to a small bowl.
- Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tsp (2 tsp) oil, then pork, red onions and remaining peppers.
- Cook, breaking up pork into smaller pieces, until no pink remains, 4-6 min.**
- Carefully drain and discard excess fat.
- Add Mexican Seasoning to the pan. Cook, stirring often, until fragrant, 30 sec.
- Remove from heat, then transfer pork filling to a large bowl.
- Add cheese, then season with salt and pepper. Stir to combine.
- Carefully rinse and wipe the pan clean with paper towels.
- Arrange tortillas on a clean surface.
- Spread pork filling evenly over one side of each tortilla. Fold in half to enclose filling.
- Reheat the same pan (from step 4) over medium-high.
- When hot, add 3 quesadillas to the dry pan.
- Cook until golden-brown, 1-2 min per side. Transfer to a plate.
- Reduce heat to medium and repeat with remaining quesadillas.
- Cut quesadillas into wedges. Divide between plates.
- Serve lime crema and salsa alongside.
- Squeeze a lime wedge over top, if desired.
