Mexican Pork Quesadillas
Ingredients
- 600g Otway Pork fillets, trimmed and cut into 1cm cubes
- 35g sachet taco seasoning
- 1 tablespoon olive oil
- 8 regular tortillas
- Olive oil cooking spray
- 300g can corn kernels, drained
- 2 ripe medium tomatoes, diced
- 1 cup coriander leaves, chopped
- 1 ½ cups grated tasty cheese
- 1/3 cup sliced pickled jalapeño chillies
- Coriander leaves, tomato salsa, and lime wedges, to serve
Method
Combine pork and taco seasoning in a bowl. Toss until pork is evenly coated.
Heat oil in a large frying pan over medium heat. Add pork and cook, stirring often, for 5-7 minutes or until browned and cooked through. Transfer to a plate. Wipe pan clean with paper towel and return to heat.
Spray a tortilla with oil and place into the pan over medium heat. Sprinkle evenly with pork, corn, tomato, coriander, cheese and chillies. Cover filling with a tortilla and spray with oil. Cook for 3 minutes or until tortilla base is golden. Flip quesadilla onto a plate and slide it back into pan with the uncooked side-down. Cook for 3 minutes or until tortilla is golden and filling is hot. Transfer to a chopping board and cover with foil to keep warm. Cook remaining quesadillas.
To serve, cut quesadillas into quarters. Scatter with coriander leaves. Serve with tomato salsa and lime wedges.
