PULLED PORK QUE­SADIL­LAS WITH SMASHED AV­O­CADO & TOMATO SALSA

Cuisine - - SARAH TUCK -

MAKES 6-8 / PREPA­RA­TION 30 MIN­UTES / COOK­ING 4 MIN­UTES

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.

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 (recipe page 80) 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 Whisk the lime juice and zest with the chilli flakes and caster sugar and sea­son with sea salt and freshly ground black pep­per. Add the toma­toes and toss to com­bine.

In a sep­a­rate bowl, whisk the sour cream and may­on­naise with the pa­prika.

Heat the bar­be­cue hot plate to medium and spray lightly with olive oil. Put 3 tor­tillas on the hot plate and top im­me­di­ately with moz­zarella, pork and caramelised onions. Sprin­kle over the sliced cap­sicum then top with the re­main­ing tor­tillas.

Cook for 1-2 min­utes un­til the bases are golden and the cheese melt­ing. Care­fully use a large fish slice to turn each tor­tilla and cook for 1-2 min­utes on the other side.

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.

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

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