Spiced BBQ Pork Quesadillas Rapidas
with Bell Pepper, Cheese, Tomato and Rocket
¡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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
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!
