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
Preheat oven to 200°C.
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.
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.
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.
Serve quesadillas with sour cream, lime wedges, extra coriander and a dusting of smoked paprika.