Spiced Pork Quesadillas

Quesadilla method

The filling can be made a day or two in advance.

• Pre-heat the oven to 180.
• Heat a little oil in a large frying pan and sear the pork fillet all over.  Transfer to a baking tray and roast for 20 mins then remove to cool a little.
• Using the same frying pan cook the onion, garlic and cumin on a low heat until soft.  Add the tomato and oregano and cook down until thickened (20 mins or so).
• Shred the pork fillet – I find this easiest using 2 forks so it’s nice and fine.  Add to the frying pan and season to taste.
• Set the filling aside to cool.
• Spread the filling over 2 tortillas, leaving 1cm around the edges.  The more filling you have the more likely it is to squish out when finally cutting – if that doesn’t bother you then be liberal!
• Sprinkle over the parsley, spring onion and plenty of cheese then place another tortilla on top and lightly press together.
• Heat some oil in a tortilla size frying pan and fry each quesadilla for a minute or so on each side.  Be careful when you flip it that you don’t lose your filling!
• Place both quesadillas on a baking tray (or two) and pop them in the oven for 7 minutes.
• Make the salsa by combining all ingredients.
• Slice the quesadillas into triangles (a pizza cutter is less messy as you loose less filling out of the sides)
• Serve with a side of sour cream and salsa.

Now congratulate yourself and pour a large glass of Côtes du Rhône Villages.