Spicy Chipotle Pork & Cheddar Quesadillas

With Riverview Farms Deli Roast Pork

PrepTime 15 Mins
Serves 4
Cook Time 30 Mins
Ingredients

2 tbs olive oil, divided

1 red onion, diced

1 red capsicum, diced

2 cloves garlic, finely chopped

4 chipotle chillies in adobo, finely chopped

1 cup tomato passata

1 tsp smoked paprika

½ tsp dried oregano

1 x Riverview Roast Pork, shredded (meat only)

½ bunch fresh coriander, chopped, plus extra to serve

12 corn tortillas

2 cups grated cheddar cheese

sour cream & lime wedges to serve

  1. 1

    Preheat oven to 200°C.

  2. 2

    Heat half the oil in a large frypan. Add onion and capsicum and cook for 5-8 minutes until soft. Add garlic and cook for a further 30 seconds. Add chipotle chillies and adobo sauce, passata, cumin, oregano and season with salt and pepper. Cook for 2-3 minutes until simmering. Add the pork and stir to combine. Remove from heat and stir through coriander. Cool for 10 minutes.

  3. 3

    Warm the tortillas according to packet instructions so they won’t split when you fold them.
    Brush the outside of the tortillas with the remaining olive oil. Lay them flat on a large baking tray with the oil side down.

  4. 4

    Sprinkle some cheese on one half of each tortilla, spoon over some pork, then sprinkle with a little more cheese. Fold tortilla over to seal into a quesadilla. Bake for 8-10 minutes, then turn over and bake for a further 4-5 minutes until golden and crisp on both sides.

  5. 5

    Serve quesadillas with sour cream, lime wedges, extra coriander and a dusting of smoked paprika.

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