Pork Bolognese and Cheese Quesadillas
with Balsamic Glazed Baby Leaf Salad
These Pork Bolognese and Cheese Quesadillas are a crowd pleaser and one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240
British Pork Mince
2
Garlic Clove
30
Tomato Puree
15
Red Wine Jus Paste
(Contains Sulphites, Celery)
1
Italian Style Herbs
45
Mature Cheddar Cheese
(Contains Milk)
4
Plain Taco Tortillas
(Contains Cereals containing gluten)
1
Medium Tomato
50
Baby Leaf Mix
12
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Heat a large frying pan on medium-high heat. Once hot, add the pork mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
Meanwhile, peel and grate the garlic (or use a garlic press).
Once the mince has browned, drain and discard any excess fat and season with salt and pepper. Add the garlic and tomato puree, stir-fry for 30 secs.
Stir in the red wine jus paste, Italian style herbs and water for the sauce (see ingredients for amount).
Bring to the boil, then reduce the heat and simmer until the sauce has thickened, 10-12 mins, stirring occasionally. Add a splash of water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.
Meanwhile, grate the cheese.
Once the mince is cooked, lay the tortillas onto a lightly oiled baking tray and spoon the Bolognese onto one half of each one.
Top with the cheese.
Rub a little oil over the top of each quesadilla, then bake on the top shelf of your oven until golden, 6-8 mins.
While the quesadillas bake, cut the tomato into 1cm pieces and add to a large bowl with a drizzle of oil and a pinch of salt and pepper.
Just before you're ready to serve, add the baby leaf mix to the tomatoes and toss to coat. TIP: Don't do this too early or the leaves will go soggy.
Once golden, transfer the Bolognese quesadillas (2 per person) to your plates.
Serve the salad alongside drizzled with the balsamic glaze.
Enjoy!
