with DIY Salsa and Lime Crema
Ingredients: Ground pork • Sweet bell pepper • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Red onion • Roma tomato • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Lime • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion.
Allergens
Utensils
Tags
Ground Pork
250 g
Flour Tortillas
6 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Lime
1 unit(s)
Red Onion
0.5 unit(s)
Mexican Seasoning
8 g
Sour Cream
86 mL
Mozzarella Cheese, shredded
0.75 cup
Green Onion
2 unit(s)
Sugar
0.25 tsp
Pepper
0.125 tsp
Oil
2.5 tsp
Salt
0.125 tsp
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onions.
- Peel, then cut half the red onion (whole onion for 4 servings) into 1/4-inch pieces.
- Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
- Cut tomato into 1/4-inch pieces.
- To a medium bowl, add tomatoes, green onions, half the peppers, half the lime juice and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then stir to combine.
- To a small bowl, add sour cream, 1/2 tsp (1 tsp) lime zest, 1 tsp (2 tsp) lime juice and 1/4 tsp (1/2 tsp) sugar.
- Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high. When the pan is hot, add 1 tsp (2 tsp) oil, then pork, red onions and remaining peppers.
- Cook 4-6 min, breaking up pork into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add Mexican Seasoning to the pan. Cook 30 sec, stirring often, until fragrant.
- 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 1-2 min per side, until golden. 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.
840
kcal
Calories
43
g
Fat
18
g
Saturated Fat
67
g
Carbohydrate
15
g
Sugar
6
g
Dietary Fiber
46
g
Protein
130
mg
Cholesterol
1380
mg
Sodium
1
g
Trans Fat
1200
mg
Potassium
600
mg
Calcium
6
mg
Iron
