with Tomato-Sweet Bell Pepper Salsa
Dunk these easy, cheesy quesadilla wedges into bright salsa or zesty lemon crema — or both! This meal is great to grab and go, any night of the week.
Allergens
Utensils
Tags
Ground Pork
250 g
Sweet Bell Pepper
1 unit(s)
Tomato
2 unit(s)
Lemon
1 unit(s)
Flour Tortillas
6 unit(s)
Mexican Seasoning
2 tbsp
Yellow Onion
1 unit(s)
Monterey Jack Cheese, shredded
1 cup
Sour Cream
1 unit(s)
Tomato Sauce Base
2 tbsp
Garlic, cloves
1 unit(s)
Cilantro
7 g
Pepper
0.125 tsp
Oil
1.5 tbsp
Salt
0.125 tsp
Sugar
0.5 tsp
- Core, then cut pepper into 1/4-inch pieces.
- Cut tomatoes into 1/4-inch pieces.
- Zest, then juice half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop cilantro.
- Add tomatoes, lemon juice, half the peppers, half the cilantro, 1 tbsp (2 tbsp) onions, ½ tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then stir to combine.
- Add sour cream, lemon zest and 1/2 tbsp (1 tbsp) water 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 1/2 tbsp (1 tbsp) oil, 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 (4 tbsp) water.
- 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 the pan is 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 lemon crema alongside.
- Sprinkle with remaining cilantro.
- Squeeze a lemon wedge over top, if desired.
980
kcal
Calories
55
g
Fat
23
g
Saturated Fat
73
g
Carbohydrate
18
g
Sugar
8
g
Dietary Fiber
49
g
Protein
140
mg
Cholesterol
1660
mg
Sodium
1
g
Trans Fat
1400
mg
Potassium
650
mg
Calcium
6.5
mg
Iron
