Spiced BBQ Pork Quesadillas Rapidas

Name: Spiced BBQ Pork Quesadillas Rapidas with Bell Pepper, Cheese, Tomato and Rocket
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit(s) Bell Pepper; 240 grams British Pork Mince; 1 unit(s) Garlic Clove; 30 grams Mature Cheddar Cheese; 30 grams Tomato Puree; 1 sachet(s) Central American Style Spice Mix; 32 grams BBQ Sauce; 6 unit(s) Plain Taco Tortillas; 1 unit(s) Medium Tomato; 20 grams Wild Rocket; 2 tbsp Water for the Sauce; 1 tsp Sugar for the Dressing; 1 tbsp Olive Oil for the Dressing; 2 tbsp Mayonnaise

with Bell Pepper, Cheese, Tomato and Rocket

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¡Vamos! These speedy Spiced BBQ Pork Quesadillas Rapidas are ready in under 25 minutes. Sandwiched together with a meaty pork filling and plenty of cheese, these quesadillas are a Mexican inspired favourite.

Tags:

Family Friendly

Allergens:

Milk

•Wheat

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

240 grams

British Pork Mince

1 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(Contains: Milk)

30 grams

Tomato Puree

1 sachet(s)

Central American Style Spice Mix

32 grams

BBQ Sauce

6 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

1 unit(s)

Medium Tomato

20 grams

Wild Rocket

Not included in your delivery

2 tbsp

Water for the Sauce

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3817 kJ

Energy (kcal)912 kcal

Fat49.2 g

of which saturates15.9 g

Carbohydrate72.3 g

of which sugars13.5 g

Dietary Fibre8.6 g

Protein37.1 g

Salt2.43 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Halve the bell pepper and discard the core and seeds. Chop into roughly 1cm pieces.

c) Heat a drizzle of oil in a large frying pan on medium-high heat.

d) Once hot, add the pork mince and chopped pepper. Fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Grate the cheese.

c) Once the pork is cooked, drain and discard any excess fat, then season with salt and pepper. IMPORTANT: The pork is cooked when no longer pink in the middle.

a) Add the garlic, tomato puree, Central American style spice mix and water for the sauce (see pantry for amount) to the pan. Cook, stirring to combine, 1 min.

b) Stir the BBQ sauce into the pan and mix well.

c) Season with salt and pepper, then remove from the heat.

a) Lay the tortillas (3 per person) onto a lightly oiled baking tray.

b) Spoon the pork filling onto one half of each tortilla and top with the cheese.

c) Fold the other side over to make a semi-circle. Press down to keep together.

a) Rub each quesadilla with a little oil, then bake on the top shelf of your oven until golden, 4-6 mins.

b) Meanwhile, cut the tomato into 1cm chunks.

c) In a medium salad bowl, combine the tomato chunks with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and toss to coat.

a) Once ready, transfer the quesadillas to your plates.

b) Add the rocket to the tomato bowl, toss to coat and serve alongside the quesadillas.

c) Serve the mayo (see pantry for amount) alongside for dipping.

Enjoy!