Ingredients

2 teaspoons lime juice freshly grated zest of 1 lime
¼ teaspoon chilli flakes
1 teaspoon caster sugar
2 cups cherry tomatoes, halved
½ cup sour cream
½ cup good-quality mayonnaise
1 teaspoon sweet smoked paprika olive oil spray
12 tortillas
3 cups grated mozzarella
4 cups shredded leftover pulled pork (recipe page 80)
½ cup easy tomato barbecue sauce
1½ cups caramelised onions (homemade or store bought is fine)
2 roasted red capsicums (either chargrilled on the barbecue or from a jar), sliced
2 avocados, halved, stone removed, lightly mashed
½ red onion, thinly sliced coriander leaves to garnish
These quesadillas featuring leftover pulled pork, onions and cheese topped with sour cream, coriander, tomatoes and avocado are super delicious, yet so easy to make. The trick is having everything prepared and ready to go because once they hit the hot plate they are ready in minutes.


Leftover pulled pork from last night’s dinner becomes the ultimate indulgent camping breakfast – cheesy quesadillas with a zingy tomato salsa and smashed avocado.

Instructions

1. Whisk the lime juice and zest with the chilli flakes and caster sugar and season with sea salt and freshly ground black pepper.
2.Add the tomatoes and toss to combine.
3.In a separate bowl, whisk the sour cream and mayonnaise with the paprika.
4.Heat the barbecue hot plate to medium and spray lightly with olive oil.
5.Put 3 tortillas on the hot plate and top immediately with mozzarella, pork and caramelised onions.
6.Sprinkle over the sliced capsicum then top with the remaining tortillas.
7.Cook for 1-2 minutes until the bases are golden and the cheese melting.
8.Carefully use a large fish slice to turn each tortilla and cook for 1-2 minutes on the other side.
9.Leave to sit for 1 minute before slicing into quarters and serving topped with a spoonful of the mayo mix, the tomatoes, the lightly mashed avocado, thinly sliced red onion and some coriander leaves.

Recipes and Food Styling Sarah Tuck / Photography and Styling Tamara West

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