Juicy spiced pork, charred corn and melted Cheddar cheese, it’s hard to resist these incredibly delicious quesadillas. Plus, it takes just 30 minutes to have this Tex-Mex feast on your dinner table!
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Tex-Mex spice blend
mini flour tortillas(ContainsGluten)
shredded Cheddar cheese(ContainsMilk)
Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Roughly chop the tomato and coriander. Grate the carrot (unpeeled). Drain the sweetcorn (see ingredients list). Zest the lemon to get a good pinch, then slice into wedges.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the onion and carrot and cook, stirring, until softened, 4-5 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. Add the tomato paste and water and cook, stirring, until slightly thickened, 1-2 minutes.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through. Arrange the tortillas over an oven tray lined with baking paper. Divide the pork mixture among the tortillas, spooning it onto one half of each tortilla, then top with the shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose the filling and press down gently with a spatula. Brush or spray the tortillas with a drizzle of olive oil and season with salt and pepper. Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling and cheese back into the quesadillas.
TIP: You can place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.
While the quesadillas are baking, wipe out the frying pan and return to a high heat. Add the sweetcorn and cook, tossing, until lightly charred, 5 minutes. Transfer to a large bowl and set aside to cool slightly.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
Add the tomato, coriander, lemon zest, a good squeeze of lemon juice and a drizzle of olive oil to the charred corn. Season to taste and stir to combine.
Cut the quesadillas into wedges and divide between plates. Serve with the charred corn salsa, sour cream and any remaining lemon wedges.