Baked Pork & Veggie Quesadillas with Tomato & Sweetcorn Salsa

Step 1

Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Roughly chop the tomato and coriander. Drain the sweetcorn. Zest the lemon to get a good pinch, then slice into wedges.

Step 2

SPICY: This is a mild spice blend, but if you are very sensitive to spice, you may want to add less. In a large frying pan, heat a drizzle of olive oil over a high heat. Add the pork mince and cook until browned, 3-4 minutes. Add the onion and carrot to the frying pan and cook, stirring, until softened, 5-6 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. Return the pork to the frying pan. Add the tomato paste and water and cook, stirring, until slightly thickened, 1-2 minutes.

Step 3

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through. Arrange the tortillas over an oven tray lined with baking paper. Divide the pork mixture among the 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 the filling and press down gently with a spatula. Brush or spray the tortillas with a drizzle of olive oil and season with salt and pepper. Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling and cheese back into the quesadillas. TIP: You can place a sheet of baking paper and another oven tray on top of the quesadillas if they unfold during cooking.

Step 4

While the quesadillas are baking, wipe out the frying pan and return to a high heat. Add the sweetcorn to the pan. Cook, tossing, until golden and lightly charred, 5 minutes. Transfer to a large bowl and set aside to cool slightly. TIP: Cover the pan with a lid or foil if the kernels are “popping” out

Step 5

In a medium bowl, add the tomato, coriander, lemon zest, a good squeeze of lemon juice and a drizzle of olive oil to the bowl with the charred corn. Season with a pinch of salt and pepper, stir to combine.

Step 6

Divide the quesadillas between plates. Serve with the charred corn salsa, sour cream and remaining lemon wedges.