Cheesy Mexican Fiesta Pork Quesadillas

Ingredients

• 500g pork mince
• 200g carrot, grated
• 200g courgette, grated and squeezed
• 200g mushrooms, finely chopped
• 200g cabbage, shredded
• Mexican Fiesta blend: 4 tsp paprika + 2 tsp cumin + 2 tsp garlic powder + 2 tsp oregano + 1/2 tsp cayenne — staple
• 60g tomato paste
• 8g brown sugar — staple
• 12 mini flour tortillas, about 300g total
• 200g grated cheddar — staple
• 1 lemon, juice to finish
• 10ml oil, total — staple

Method

1. Heat oven to 220°C/200°C fan. Heat half the measured oil in a wide pan and brown mince, breaking it up.
2. Add carrot, squeezed courgette and mushrooms. Cook 5–7 minutes until tender and excess moisture evaporates, then add cabbage and wilt.
3. Stir in spices, paste, sugar and a little water. Simmer until the filling is thick and meat thoroughly cooked. Add lemon juice to taste.
4. Lay tortillas over two lined trays. Fill with meat-and-vegetable mixture and cheddar, fold and press, and brush with remaining measured oil.
5. Bake 12–15 minutes until golden and piping hot, swapping trays halfway. Serve the filled quesadillas as the complete meal.

Notes

- Cooked filling replaces cucumber-radish salsa. Sour cream and fresh coriander omitted. Macros use 300g mini tortillas; eight 43g tortillas total 344g and add about 33 calories per serve. Keep any purchased pack remainder as surplus after confirmation. - Macro estimates per serve include all served carbohydrates, dairy/cheese and measured cooking oil. Whole cooked vegetables: at least 200g/serve excluding potatoes and canned tomato. Brands vary; garlic, spices and small garnishes are approximate. - Listed proteins are alternatives for the main meat. Retained bacon, eggs and dairy still count. Compare allowed meats by price per gram of protein and recalculate portions/macros for 40–50g protein per serve and at most 20 calories per gram. Use raw meat, no lamb or unrequested steak cuts; adjust cooking time for the cut and cook through.