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 cooling lime crema, bright salsa, or both! This meal is great to grab and go, any night of the week.
Allergens
Utensils
Tags
Ground Pork
250 g
Flour Tortillas
6 unit
Sweet Bell Pepper
160 g
Tomato
80 g
Lime
1 unit
Red Onion
56 g
Mexican Seasoning
1 tbsp
Oil
4 tsp
Salt
0.125 tsp
Sour Cream
3 tbsp
Sugar
0.5 tsp
Mozzarella Cheese, shredded
0.75 cup
Pepper
0.125 tsp
Green Onion
1 unit
Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Thinly slice green onion. Peel, then cut half the red onion into 1/4-inch pieces (whole onion for 4 ppl).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 hot, add 1 tsp (2 tsp) oil, then pork, 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 pork. Cook, stirring often, until fragrant, 30 sec. Remove from heat, then transfer pork mixture to a large bowl. Add cheese, then season with salt and pepper, to taste. Stir until combined.
Carefully rinse and 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 lime crema and salsa alongside. Squeeze a lime wedge over top, if desired.
850
kcal
Calories
48
g
Fat
21
g
Saturated Fat
58
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
46
g
Protein
110
mg
Cholesterol
1150
mg
Sodium
with Roasted Broccolini and Wild Rice Almond Pilaf
