1 x Riverview Farms Pork Roast (Meat only)
2 tbs olive oil, divided
1 red onion, diced
1 red capsicum, diced
2 cloves garlic, finely chopped
4 chipotle chillies in adobo, finely chopped
1 cup tomato passata
1 tsp smoked paprika
½ tsp dried oregano
½ bunch fresh coriander, chopped, plus extra to serve
12 corn tortillas
2 cups grated cheddar cheese
sour cream & lime wedges to serve
- 1
Preheat oven to 200°C.
- 2
Heat half the oil in a large frypan. Add onion and capsicum and cook for 5-8 minutes until soft. Add garlic and cook for a further 30 seconds. Add chipotle chillies and adobo sauce, passata, cumin, oregano and season with salt and pepper. Cook for 2-3 minutes until simmering. Add the pork and stir to combine. Remove from heat and stir through coriander. Cool for 10 minutes.
- 3
Warm the tortillas according to packet instructions so they won't split when you fold them.
Brush the outside of the tortillas with the remaining olive oil. Lay them flat on a large baking tray with the oil side down. - 4
Sprinkle some cheese on one half of each tortilla, spoon over some pork, then sprinkle with a little more cheese. Fold tortilla over to seal into a quesadilla. Bake for 8-10 minutes, then turn over and bake for a further 4-5 minutes until golden and crisp on both sides.
- 5
Serve quesadillas with sour cream, lime wedges, extra coriander and a dusting of smoked paprika.
