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.