and Lime Crema and Salsa Fresca
Ingredients: Pork chop • Roma tomatoes • Flour tortillas (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) (wheat, sulphites) • Sweet bell pepper • Red onion • Sour cream (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) (milk) • Limes • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Chipotle powder.
Allergens
Tags
Pork Chops, boneless
340 g
Flour Tortillas
6 unit(s)
Tomato
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Lime
1 unit(s)
Mexican Seasoning
16 g
Chipotle Powder
2 g
Cheddar Cheese, shredded
0.5 cup
Sour Cream
86 mL
Pepper
0.25 tsp
Salt
0.25 tsp
Oil
2 tbsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Core, then cut pepper into 1/4-inch slices.
- Peel, then cut onion into 1/4-inch slices.
- To an unlined baking sheet, add peppers, three-quarters of the onions, half the Mexican Seasoning, half the chipotle powder (use all for 4 servings) and 1 tbsp (2 tbsp) oil. Toss to coat.
- Roast in the middle of the oven for 14-16 min, stirring halfway through, until tender and lightly charred.
- Meanwhile, zest, then juice lime.
- Cut tomatoes into 1/4-inch pieces.
- Finely chop remaining onions.
- To a small bowl, add tomatoes, chopped onions, 1/2 tbsp (1 tbsp) lime juice and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then stir to combine.
- To another small bowl, add sour cream, lime zest and 1/2 tbsp (1 tbsp) water. Season with salt and pepper, then stir to combine.
- Pat pork dry with paper towels, then cut into 1/4-inch-thick strips.
- To a medium bowl, add pork and remaining Mexican Seasoning. Season with salt and pepper. Toss to coat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp oil, then pork. Cook for 3-4 min, stirring occasionally, until golden and cooked through.** (NOTE: Don't overcrowd the pan; cook pork in 2 batches for 4 servings, using 1/2 tbsp oil per batch.)
- While pork cooks, wrap tortillas in foil, then place in the top of the oven for 4-5 min, until warm. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Arrange tortillas on a clean surface. Top with veggies, pork, salsa fresca and a dollop of lime crema.
- Sprinkle cheese over top.
910
kcal
Calories
43
g
Fat
17
g
Saturated Fat
73
g
Carbohydrate
18
g
Sugar
8
g
Dietary Fiber
58
g
Protein
140
mg
Cholesterol
1650
mg
Sodium
0.5
g
Trans Fat
1500
mg
Potassium
450
mg
Calcium
6.5
mg
Iron
and Lime Crema and Salsa Fresca
with Creamy Mash and Garlicky Broccoli
with Blueberry Dressing, Goat Cheese and Walnuts
