Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
1246kj
297kcal
Pork Quesadilla
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Try our mouth-watering pork quesadilla recipe for a quick and easy way to enjoy pork. It even works with pork from last night’s dinner.
Pork is ideal for a lazy Sunday feast, but if you have any leftovers, they’re great for simple and delicious family meals during the week too. Make sure you keep the leftover pork in a sealed container in the fridge.
Cook time: 20 mins
Serves: 4
Cooking Skill: Easy
Ingredients
150g
leftover pulled pork
4
soft flour or corn tortillas
4 tablespoons
barbecue sauce or tomato salsa
4
spring onions, chopped
1 small
red and green pepper, deseeded and chopped
50g
grated cheese
2 teaspoons
oil
Method
Step 1
For a tasty pork quesadilla, spread a soft flour or corn tortilla with a couple of tablespoons of barbecue sauce or tomato salsa. Sprinkle over some chopped spring onions, the pork, some chopped red and green pepper and a handful of grated cheese. Top with another tortilla.
Step 2
Brush a frying or griddle pan with a little oil and heat. When hot add the quesadilla and cook over a moderate heat for 3-4 minutes, press down lightly with a spatula until the cheese starts to melt. Carefully invert onto a plate. Return to the pan and cook for a further 2-3 minutes. Cut into wedges and serve immediately.
Each serving provides
Based on shoulder
15%
Fat
10.7g
15%
Saturates
4.4g
22%
Sugars
11.2g
12%
Salt
1.45g
24%
% of an adult's Reference intake
Typical energy values per 100g:
767kJ,
183kcal,
6.6g fat,
2.7g saturates
Each serving provides:
13.3g Protein,
35.3g Carbohydrate,
2.8g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
For a tasty pork quesadilla, spread a soft flour or corn tortilla with a couple of tablespoons of barbecue sauce or tomato salsa. Sprinkle over some chopped spring onions, the pork, some chopped red and green pepper and a handful of grated cheese. Top with another tortilla.
Step 2
Brush a frying or griddle pan with a little oil and heat. When hot add the quesadilla and cook over a moderate heat for 3-4 minutes, press down lightly with a spatula until the cheese starts to melt. Carefully invert onto a plate. Return to the pan and cook for a further 2-3 minutes. Cut into wedges and serve immediately.
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