Pulled Pork and Sweetcorn Quesadillas
with cheese and sour creamCalories
:
1070 kcalProtein
:
60.7g proteinTotal
:
40 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Milk
- Cereals containing gluten
- Wheat
- Celery
- Soya
- Mustard
- May contain traces of allergens
Cheese, beans and tender pulled pork. What more could you want for a delicious weeknight meal!
Ingredients
Serving amount
300 grams
Irish Pulled Pork
1 pack(s)
Red Kidney Beans
65 grams
Sour Cream
(Contains: Milk)
1 unit(s)
Sweetcorn
8 unit(s)
Tortilla
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
50 grams
Grated Cheese
(Contains: Milk)
2 sachet(s)
Ketchup
(Contains: Celery)
1 unit(s)
Lime
1 unit(s)
Onion
1 unit(s)
Tomato
2 sachet(s)
Central American Style Spice Mix
2 unit(s)
Garlic
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)4478 kJ
Energy (kcal)1070 kcal
Fat39 g
of which saturates15.6 g
Carbohydrate113.2 g
of which sugars21.1 g
Dietary Fiber18.5 g
Protein60.7 g
Salt4.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Oven dish
•Sieve
•Grater
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Remove all the packaging and pop the pork into an oven dish.
- Scatter over half the Central American spice mix and cover with foil and cook on the middle shelf of the oven for 25-30 mins.
- Once cooked, remove from the oven and pull apart with the help of two forks. IMPORTANT: Ensure the pork is piping hot all the way through.
2
- Meanwhile, halve, peel and thinly slice the onion. Quarter the lime.
- Toss the onion with the juice from half the lime wedges and 1 tsp sugar (per 2P). Season to taste with salt and pepper.
- Drain the sweetcorn in a sieve. Drain the beans (keep separate from the corn).
- Peel and grate the garlic (or use a garlic press).
- Grate the tomato, then mix it with the ketchup in a bowl. Season to taste with salt, pepper and sugar.
3
- Place a large pan over high heat (no oil).
- Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins.
- Adjust the heat if necessary. Stir only twice during this time—you want the sweetcorn to pick up some nice colour.
- Reduce the heat to medium-high, then add the garlic, remaining Central American spice mix and beans and allow to warm through 1-2 mins.
- Season to taste with salt and pepper. Transfer to a bowl and cover to keep warm.
4
- Lay the tortillas out and spoon the pulled pork, corn and bean filling onto half of each one.
- Top with cheese. Fold to make a semi-circle, pressing down firmly.
5
- Wipe and return the pan to medium-high heat and drizzle with oil.
- Once hot, fry the quesadillas until golden, 2 mins each side. Turn carefully and adjust the heat as needed.
- Lightly press down on the quesadillas to ensure they stick together and brown nicely.
6
- Cut the finished quesadillas into eighths.
- Serve the tomato dip, sour cream, pickled onion and any remaining lime wedges separately.
- Allow everyone to assemble their own at the table.
Explore Similar Recipes
