Meat-free Quesadilla
By Redefine Meat
Published on 26 February 2024
This tasty take on a meaty Mexican classic will have you second guessing if this pulled pork style Meat-free Quesadilla is even veggie. Enjoy with your favourite Mexican sides, we love guacamole, salsa and a handful of fresh coriander to complete the platter.Time and servings
35 minsTotal time
4Servings
5 minsPrep time
30 minsCooking time
Ingredients
- 4 tbsp olive oil
- 200g Redefine Meat Pulled Pork, defrosted
- 1 large onion, diced (red or white)
- 1/2 white cabbage, thinly sliced (about 200g)
- 2 garlic cloves, chopped
- 1 tsp smoked paprika
- 1 tbsp BBQ sauce
- 1 good pinch fine salt, to taste
- 1/4 tsp freshly ground black pepper
- 4 flour tortillas
- 1 red pepper, sliced
- 250g shredded mozzarella cheese
- 250g rocket leaves
- 150g sour cream
- 4 sprigs parsley, leaves picked
- 1 avocado, sliced
Method
Step 1
Heat 2 tbsp olive oil in a large frying pan over a medium-high heat. Add the Redefine Pulled Pork and fry for about 10 mins, until browned. Remove the pork and set aside.Step 2
Wipe the pan clean, pour in the remaining 2 tbsp olive oil and return to the heat. Add the onion and cabbage, fry for about 3 mins, until softened.Step 3
Add the garlic for 1 min then return the pork and stir. Add the paprika, BBQ sauce, salt and pepper and reduce the heat to low. Cook for 5-10 mins, until thickened and juicy.Step 4
Set the stack of tortillas on a chopping board and cut a slice from the centre to the edge of each. Divide the pork mixture between the tortillas and evenly spread all over. Then top with peppers, mozzarella and rocket. Lifting from the cut edge, fold each tortilla into triangles and press down.Step 5
Add a splash of oil to a clean frying pan over a medium heat and fry each tortilla until brown.Step 6
Slice in half to serve with soured cream, parsley and avocado.