Spiced BBQ Pork Quesadillas
with Pepper, Cheese and Balsamic Glazed Rocket
- Milk
- Cereals containing gluten
- Sulphites
- May contain traces of allergens
- Celery
This Spiced BBQ Pork Quesadillas is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Ingredients
1
Bell Pepper
(May contain traces of: Celery)
240
British Pork Mince
1
Garlic Clove
40
Mature Cheddar Cheese
(Contains: Milk)
30
Tomato Puree
1
Central American Style Spice Mix
32
BBQ Sauce
6
Plain Taco Tortillas
(Contains: Cereals containing gluten)
20
Wild Rocket
12
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
2
Water for the Sauce
2
Mayonnaise
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve the pepper and discard the core and seeds. Chop into small 1cm chunks.
c) Heat a drizzle of oil in a large frying pan on medium-high heat.
d) Once hot, add the pork mince and 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. Stir-fry for 1 min.
b) Stir in the BBQ sauce.
c) Season with salt and pepper, then remove from the heat.
a) Lay the tortillas (3 per person) onto a lightly oiled baking tray. TIP: Use two baking trays if necessary.
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, 8-12 mins.
b) While the quesadillas bake, have a little tidy and get ready to serve.
a) Once ready, transfer the quesadillas to your plates.
b) Serve the rocket on the side drizzled with the balsamic glaze.
c) Serve the mayo (see pantry for amount) alongside for dipping.
Enjoy!
