Pork & feta quesadillas
- 09.03.2017
- 1 567
Make Monday nights, Mexican nights with these pork and feta quesadillas.
Recipe «Pork & feta quesadillas» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 400g pork mince, 1 red capsicum, halved, deseeded, finely chopped, 2 tsp ground cumin, 2 tsp ground coriander, 2 tsp ground sweet paprika , 2 tsp ground oregano, 2 green shallots, ends trimmed, finely chopped, 100g feta, crumbled , Salt & freshly ground black pepper, 1 tbsp vegetable oil, 9 round flour tortillas, 170g sour cream, to serve, 1 tbsp finely chopped fresh chives, 1 butter lettuce, leaves separated, washed, dried, to serve.
Ingredients:
- 400g pork mince
- 1 red capsicum, halved, deseeded, finely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground sweet paprika
- 2 tsp ground oregano
- 2 green shallots, ends trimmed, finely chopped
- 100g feta, crumbled
- Salt & freshly ground black pepper
- 1 tbsp vegetable oil
- 9 round flour tortillas
- 170g sour cream, to serve
- 1 tbsp finely chopped fresh chives
- 1 butter lettuce, leaves separated, washed, dried, to serve
Instructions
- Preheat 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.
- Heat 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.
- Cut quesadillas in half, top with a dollop of sour cream and sprinkle with chives. Serve with salad leaves.