avec salsa de tomates et de poivrons
Trempez donc vos quesadillas gratinées au fromage faciles à préparer dans une salsa éclatante ou une crème à la lime piquante, ou dans les deux! Où que vous alliez, dégustez ce souper idéal (presque littéralement) à toutes les sauces.
Allergens
Utensils
Tags
Porc haché
250 g
Poivron
1 unit(s)
Tomato
2 unit(s)
Citron
1 unit(s)
Tortillas de farine
6 unit(s)
Assaisonnement mexicain
2 tbsp
Oignon jaune
1 unit(s)
Monterey Jack, râpé
1 cup
Crème sure
1 unit(s)
Base de sauce tomate
2 tbsp
Gousses d'ail
1 unit(s)
Coriandre
7 g
Poivre
0.125 tsp
Huile
1.5 tbsp
Sel
0.125 tsp
Sucre
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
avec salsa de tomates et de poivrons
avec salsa de tomates et de poivrons
avec salsa de tomates et de poivrons
avec salsa de tomates et de poivrons
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