Cheesy Mexican Fiesta Pork Quesadillas

Ingredients

• 500g pork mince
• 2 carrots, grated
• Mexican Fiesta blend: 4 tsp smoked paprika + 2 tsp cumin + 2 tsp garlic powder + 2 tsp oregano + 1/2 tsp cayenne — staple
• 4 tbsp tomato paste
• 2 tsp brown sugar — staple
• 12 mini flour tortillas
• 2 cups shredded cheddar — staple
• 2 cucumbers
• 4 radishes
• 1 lemon
• fresh coriander — optional garnish, skip
• 1 pottle sour cream

Method

1. Oven 220°C/200°C fan. Brown mince + grated carrot in a wide pan 4-5 min. Add spice blend + tomato paste 1-2 min; ½ cup water + sugar, 1-2 min.
2. Tortillas across TWO lined trays (12 won't fit on one); fill one half of each with pork + cheddar, fold, press. Oil-brush, salt.
3. Bake 12-15 min until golden, swapping tray positions halfway.
4. Salsa: diced cucumber + radish + lemon juice + oil.
5. Serve with salsa and sour cream.

Notes

Serves 4 (cook once, eat two days). Meat ~500g per recipe per house rule (~125g/serve). Est ~745cal/41g protein per serve; original HF 747cal/40.6g — lands on the original, since HF's per-serve mince here was already 125g. Hearty one — pair with a lighter week. Spice blend medium; drop cayenne for mild. Veg/staples sweep: veg coverage already fine (grated carrot in the filling plus the cucumber-radish salsa, ~200g/serve) and no pre-packed mixes. Sour cream gained a pregnancy-safe note, fresh coriander dropped to optional garnish, and carrot, tomato paste and lemon lost their "staple" markers.