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Quesadilla tray bake recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Mexican-inspired giant pulled pork quesadilla ready in just 15 minutes!
Ingredients:
  • 250g packet slow cooked pork
  • 400g can black beans, rinsed, drained
  • 420g can corn kernels, drained
  • 250ml (1 cup) Enchilada Cooking Sauce
  • 11 flour tortillas
  • 200g (2 cups) pre-grated Mexican cheese blend
  • 20g butter, melted
  • Sour cream, to serve
  • Fresh coriander sprigs, to serve
  • 2 ripe tomatoes, finely chopped
  • 1/2 small red onion, finely chopped
  • 1 lime, halved
Instructions:
  • Preheat the oven to 220C/180C fan forced and grease a 3cm-deep, 25 x 37cm (base size) baking tray with butter. Mix together the pork, beans, corn, and sauce in a bowl. Create a tortilla base by lining each long side of the tray with 3 tortillas, each short side with 1 tortilla, and placing 1 tortilla in the center to cover the base. Add the pork mixture and cheese on top. Layer the remaining tortillas on top, overlapping them, then fold the overhanging tortillas to enclose the filling. Enjoy your delicious dish!
  • Brush melted butter all over the quesadilla and press it with another tray and an ovenproof frying pan. Bake for 20 minutes. Remove the pan and tray, then brush the quesadilla with the rest of the melted butter. Bake for an additional 15 minutes, or until golden and crisp.
  • In a bowl, mix together tomatoes and onions. Squeeze the juice of half a lime over the mixture. Season to taste and gently toss. Cut the remaining lime half into wedges. Cut the quesadilla into squares. Serve with salsa, sour cream, fresh coriander, and lime wedges on the side.

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