avec salsa maison et crème à la lime
These quick and easy quesadillas are loaded with pork, peppers and lots of gooey melted cheese. Dunk the golden-brown wedges into the cool lime crema, bright salsa or both! This meal is great to grab and go, any night of the week. Ingredients: Ground pork • 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 • Roma tomatoes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Mozzarella cheese (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) (milk) • Limes • Red onion • Green onion • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide).
Allergens
Utensils
Tags
Bœuf haché
250 g
Tortillas de farine
6 unit(s)
Poivron
1 unit(s)
Tomato
1 unit(s)
Lime
1 unit(s)
Oignon rouge
0.5 unit(s)
Assaisonnement mexicain
8 g
Crème sure
86 mL
Mozzarella, râpée
0.75 cup
Oignons verts
2 unit(s)
Sucre
0.25 tsp
Poivre
0.125 tsp
Huile
2.5 tsp
Sel
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 beef, red onions and remaining peppers.
- Cook 4-6 min, breaking up beef 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 beef 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 beef 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.
If you've opted to get beef, cook in the same way the recipe instructs you to cook pork.**
840
kcal
Calories
44
g
Fat
18
g
Saturated Fat
67
g
Carbohydrate
15
g
Sugar
6
g
Dietary Fiber
47
g
Protein
130
mg
Cholesterol
1360
mg
Sodium
2
g
Trans Fat
950
mg
Potassium
550
mg
Calcium
6
mg
Iron
avec salsa maison et crème à la lime
avec salsa maison et crème à la lime
avec salsa maison et crème à la lime
avec salsa maison et crème à la lime
avec salsa maison et crème à la lime
avec salsa maison et crème à la lime
avec salsa maison et crème à la lime
avec salsa maison et crème à la lime
