Make Monday nights, Mexican nights with these pork and feta quesadillas.
Ingredients
- 400g pork mince
- 1 red capsicum, halved, deseeded, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground sweet paprika
- 2 teaspoons ground oregano
- 2 green shallots, ends trimmed, finely chopped
- 100g feta, crumbled
- Salt & freshly ground black pepper
- 1 tablespoon vegetable oil
- 9 round (20cm-diameter) flour tortillas
- 170g (2/3 cup) sour cream, to serve
- 1 tablespoon finely chopped fresh chives
- 1 butter lettuce, leaves separated, washed, dried, to serve
Method
- Step 1Preheat oven to 120°C. Heat a large non-stick frying pan over high heat. Add pork and cook, stirring, for 5 minutes or until pork changes colour. Add capsicum, cumin, coriander, paprika and oregano and cook, stirring, for 2 minutes or until aromatic. Stir through green shallot and feta. Season with salt and pepper.
- Step 2Heat a little of the oil in a non-stick frying pan over medium heat. Place 1 tortilla in pan. Top with one-eighth of the pork mixture and use the back of a spoon to spread over half the tortilla. Fold tortilla in half to form a semi-circle and cook for 2 minutes or until golden. Turn and cook for 1 minute or until golden. Transfer to a baking tray. Place in oven to keep warm. Repeat with the remaining oil, tortillas and pork mixture, reheating the pan between batches.
- Step 3Cut quesadillas in half, top with a dollop of sour cream and sprinkle with chives. Serve with salad leaves.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1638 kj
Energy
27g
Fat Total
12g
Saturated Fat
21g
Protein
373.78mg
Sodium
3g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Australian Good Taste
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