Inspired by the classic Mexican dish, this giant pulled pork quesadilla is easy to assemble and takes only 15 minutes to prepare!
15m prep
35m cook
4 servings
12 Ingredients
– 250g packet of slow-cooked pork
– 400g can black beans, rinsed, drained
– 420g can corn kernels, drained
– 250ml (1 cup) Old El Paso Enchilada Cooking Sauce
– 11 flour tortillas
– 200g (2 cups) pre-grated Mexican cheese blend
– 20g butter, melted
– Sour cream, to serve
– Fresh coriander sprigs, to serve
tomato salsa
* 2 ripe tomatoes, finely chopped
* 1/2 small red onion, finely chopped
* 1 lime, halved
3 Method / Steps
Step 1
Preheat oven to 220C/180C fan forced. Grease a 3cm-deep, 25 x 37cm (base size) baking tray with butter. Combine pork, beans, corn and sauce in a bowl. Line each long side of the prepared tray with 3 tortillas and each short side with 1 tortilla, allowing tortillas to overhang the sides. Place 1 tortilla in the centre to cover the base. Top with pork mixture and cheese. Place remaining tortillas, overlapping, on top of the mixture. Fold overhanging tortillas over-filling to enclose.
Step 2
Brush the quesadilla all over with some melted butter. Place another tray and an ovenproof frying pan or saucepan on top to weigh down. Bake for 20 minutes. Remove pan and tray from top. Brush with the remaining [butter=7. Bake for 15 minutes or until golden and crisp.
Step 3
Combine tomato and onion in a bowl. Squeeze in 1 lime half. Season and toss. Cut the remaining lime half into wedges. Cut quesadilla into squares. Serve with salsa, sour cream, coriander and lime wedges.
RECIPE NOTES
Swap the pulled pork for shredded barbecue chicken, if you prefer. For a vego version, use cooked chopped sweet potato instead.
source – tastecom
