Southern Cheesy Pork Quesadillas
with Cucumber Salsa
- Gluten(Wheat)
- Milk
Juicy Southern-spiced pork, sour cream and melted Cheddar cheese; it’s hard to resist these incredibly delicious quesadillas. Plus, it takes less than 30 minutes to have this fun feast on your dinner table!
Ingredients
2 clove
garlic
1
onion
1
carrot
1 packet
pork mince
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 bag
baby spinach leaves
1
cucumber
1 packet
sour cream
(Contains: Milk; )
1 sachet
Louisiana spice blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Finely chop garlic and brown onion. Grate carrot.
• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook pork mince, onion and carrot, breaking mince up with a spoon, until just browned, 4-5 minutes. • Add garlic and Louisiana spice blend and cook, stirring, until fragrant, 1 minute.
TIP: Add a splash of water if the mixture looks dry!
• Arrange mini flour tortillas over a lined oven tray. Divide pork mixture between tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold empty half of each tortilla over to enclose filling and press down with a spatula. Brush (or spray) tortillas with a drizzle of olive oil and season. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas. • Meanwhile, roughly chop baby spinach leaves and cucumber. In a medium bowl, combine baby spinach, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide Southern cheesy pork quesadillas between plates. • Serve with cucumber salsa and a dollop of sour cream.
