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
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*
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 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic. Roughly chop cilantro.
Add tomatoes, lime juice, half the peppers, half the cilantro, 1 tbsp onions, ½ tsp sugar and 1 tbsp oil (dbl all 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 remaining 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, Mexican Seasoning and 2 tbsp water (dbl for 4 ppl). 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. 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.
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.
