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Southern Cheesy Pork & Veggie Quesadillas with Garlic Aioli

Juicy Southern-spiced pork, sour cream and melted Cheddar cheese; it’s hard to resist these incredibly delicious quesadillas. Plus, it takes less than 30 minutes to have this fun feast on your dinner table!

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Quick Kid Friendly Over 30g Protein Super Quick Prep
Prep: 20 mins
Cook: 20 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 carrot
  • 1 sweetcorn
  • 1 packet pork mince
  • 1 packet tomato paste
  • 0.25 cups water
  • 20 gr butter
  • 0.5 tsp brown sugar
  • 1 bag baby spinach leaves
  • 6 mini flour tortillas
  • 1 packet garlic aioli
  • 1 brown onion
  • 2 garlics
  • 1 sachet louisiana spice blend
  • 1 packet shredded cheddar cheese
  • olive oil
  • 2 carrots
  • 1 sweetcorn
  • 1 packet pork mince
  • 2 packets tomato paste
  • 0.5 cups water
  • 40 gr butter
  • 1 tsp brown sugar
  • 1 bag baby spinach leaves
  • 12 mini flour tortillas
  • 1 packet garlic aioli
  • 1 brown onion
  • 4 garlics
  • 2 sachets louisiana spice blend
  • 1 packet shredded cheddar cheese

Instructions

  1. • Preheat oven to 220°C/200°C fan-forced.
    • Finely chop onion. Grate the carrot.
    • Drain the sweetcorn.
  2. • Heat a large frying pan over high heat with a drizzle of olive oil. Cook pork mince, onion and carrot, breaking mince up with a spoon, until just
    browned, 4-5 minutes.
    • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add Louisiana spice blend, sweetcorn, tomato paste, the water, butter and the brown sugar and cook, stirring, until fragrant, 1-2 minutes.
    • Add baby spinach leaves to the filling and toss until wilted.
    TIP: Add a splash of water if the mixture looks dry!
  3. • Arrange mini flour tortillas on a lined oven tray. Divide pork filling between tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese.
    • Fold the empty half of each tortilla over to enclose filling and press down with a spatula. Brush (or spray) tortillas with a drizzle of olive oil
    and season.
    • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.
  4. • Slice quesadillas into halves (if you prefer). Divide cheesy pork and veggie quesadillas between plates.
    • Serve with a dollop of garlic aioli. Enjoy!