I can always rustle up interest in a quesadilla. If done correctly, they are easy to eat, you can add all sorts of things on the side and, if you have a few components already organised, they are really easy to pull together in no time. Everyone is happy. Serve with loads of salad, and sliced avocados, or even steamed rice to feed more. Don’t just stick to pork, think chicken, roasted sweet potato, seafood, the spiced prawns from our Po’boy recipe; the possibilities are endless.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1 Batch Smoky Pulled Pork cooked and cooled slightly Recipe
- 100 Grams mozzarella, cubed
- 50 Grams Parmesan cubed
- 1 Teaspoon Cumin Seed(s)
- 1 Teaspoon Smoked Paprika
- 8 Tortillas Spinach or Paprika Chilli, pre-made Recipe
- Extra Virgin Olive Oil (EVOO) for frying BUY
- 1 Handful Fresh Coriander
- Chipotle Mayonnaise or sour cream, to serve Recipe
Preheat a frying pan to a medium heat for at least 5 minutes while you prepare the quesadillas.
Place cheeses, cumin and paprika into the Thermomix bowl and mill 10 seconds/speed 8.
Lay out 4 tortillas on a bench or table and divide the cheese mixture equally between them.
Do the same with the pork, though you may not use all the pork. You don’t want to overfill the quesadillas as this makes them difficult to handle and eat.
Place remaining tortillas on top of the filling and press down.
Add oil to the hot frying pan and cook quesadillas on each side until browning in spots across the surface and the cheese is melted.
Cut into quarters and serve with herbs, chillies and either Chipotle Mayonnaise or sour cream on the side.