Cheesy Mexican Fiesta Pork Quesadillas (Diet)

Ingredients

• 800g raw trimmed boneless pork loin, finely chopped or minced at home
• 200g fresh carrots
• 200g fresh courgette
• 200g fresh mushrooms
• 200g whole fresh cabbage, shredded at home
• 4g paprika — staple
• 3g ground cumin — staple
• 3g garlic powder — staple
• 2g dried oregano — staple
• 1g cayenne pepper — staple
• 60g tomato paste
• 8g brown sugar — staple
• 260g flour tortillas
• 40g grated household hard cheese — staple
• 30g lemon juice and zest
• 5ml neutral oil, MEASURED TOTAL for all cooking — staple
• 2g salt and black pepper, measured/to taste

Add this — Thanja

• 100g flour tortillas
• 40g grated household hard cheese

Quantities are for HER TWO serves of the four-serve batch. Keep separate from Declan’s portions. Adds per Thanja serve: ~231 kcal, 10.6g fat, 25.3g carbs.

Method

1. Heat oven to 220°C/200°C fan. Trim and finely chop or mince raw pork loin; brown in 3ml of the total measured oil.
2. Add grated carrot, squeezed courgette and finely chopped mushrooms; cook until moisture evaporates, then wilt cabbage through.
3. Stir in paprika, cumin, garlic powder, oregano, cayenne, tomato paste, sugar and a little water. Simmer until pork reaches 75°C and filling is thick; add lemon juice to taste.
4. Lay the measured tortillas on lined trays, divide hot filling and measured shared cheese between them, fold, and brush with the remaining 2ml oil.
5. Bake 12–15 minutes until golden and piping hot. For Thanja, use her extra tortillas and cheese to make additional small filled quesadillas from her portion of filling, kept separate from Declan’s.
6. Divide the shared base into four equal portions. Cook the listed extra starch separately (or in two separate ramekins for pies/lasagne), and add all Add this (Thanja) items only across her two portions. Heat cooking cream, cheese and any sauce extras thoroughly; fully cook any egg. No extra ingredients or unmeasured oil beyond those listed.

Notes

- Preserves baked cheesy quesadillas and the Mexican spice filling. Lean trimmed pork replaces fatty mince; cheese and tortilla quantities are reduced, and all fresh vegetables cook inside. No sour cream or fresh coriander. - Original serves 4; this variant makes four. Declan: estimated 619 kcal, 54.0g protein, 20.3g fat and 50.1g carbs per serve, INCLUDING the served carb, every sauce/coating and all measured oil. - Thanja’s base plus add-on is approximately 849 kcal/serve, at least the 810 kcal full-plate comparison used for this original. Add-ons supply both fat and carbohydrate. Original estimates and ambiguous portion sizes are approximate; this is not an individual pregnancy calorie prescription. - Nutrition is estimated from RAW meat, DRY rice/pasta or explicitly cooked noodle weights, and drained canned weights. Raw breast assumes 23g protein/100g; trimmed pork 21g/5g fat; lean beef mince 21.5g/5g fat. Brands, cuts, sauce sugar and pack labels vary; recheck purchased labels and recalculate before quoting precise macros. No fat-draining calorie credit is assumed. - Cook at least 200g whole vegetable ingredients per serve into the meal or roast on its tray; no side salad, fresh herbs, premixed vegetables, mayo, aioli or sour cream. Keep raw meat separate, cook meat to 75°C and all vegetables through; never use precooked meat as the main protein. - Cool leftovers promptly in shallow containers, refrigerate/freeze promptly, and reheat piping hot throughout. Freeze portions not needed within two days. Rice requires prompt cooling too. Use pasteurised dairy, heat cheese/cream sauces thoroughly and cook egg fully set. - Parent protein alternatives remain possible, but these quantities/macros use the listed lean cut. Reprice all eligible options and recalculate portions, fat and calories for any swap; no lamb or unrequested steak.